Sweet and Smoky Beetroot Salad

Times like these I find myself asking… Is a roasted beet worth it?

It’s messier than boiling. And it takes longer than boiling. To be perfectly honest… I’m really not sure. But if you’ve never tried, give it a shot! I will admit it’s rather convenient if you’re roasting other veggies at the same time, and walking around with stained fingers makes you feel a bit like an artist.

This dope salad is sweet and spicy and smokey. All at once. It’s delicious. It’s the Bob Ross of happy accidents. (Don’t use normal paprika, but of course substitute the greens and herbs with whatever is in your fridge).

Ingredient breakdown:

  • 4 beets + greens
  • Handful of kale
  • 1 heaping spoonful smoked paprika
  • 1 small spoonful chili powder
  • Handful of parsley
  • 1/4 lemon
  • A drizzle of olive oil
  • Salt + pepper
  • Fresh cheese (if you’d like)

How it’s done:

  1. Preheat oven to 200c
  2. Wash and peel beets (the messy part)
  3. Place whole beets on parchment paper, drizzle with olive oil, sprinkle with salt and pepper
  4. Roast for 40ish minutes (depending on the size of your beets)
  5. While roasting, clean and slice kale and beet greens into thin strips
  6. Chop parsley
  7. Cool beets for 20 minutes after roasting, then cube
  8. Mix greens, herbs, spices, lemon, another drizzle of olive oil and cheese (if you’d like) into the cubed beets!

My suggestion: 

Take advantage of the quickly-dwindling beetroot season and invite your neighbor over for brunch this Sunday. Go ahead. Invite your neighbor over for brunch and make them this salad. 

Alkusyksyisin terveisin!