Prep Time: 20 minutes | Cook Time: 40 minutes | Serves: 6
Done while the beets are warm as they will absorb more of the flavors. Beets can be refrigerated until ready to be used.
Vegetarian, Gluten Free, Sugar Free and Dairy Free
Ingredients
- 2 bunches beets, fresh (about 1-1/2 #)
- 1 onion, small, minced
- 4 Tbsp. olive oil
- 4 Tbsp. cider vinegar or raspberry vinegar
- Salt & pepper to taste
- ¼ cup fresh herbs chopped (use what you have, parsley, basil, dill, thyme)
- 1 pt. raspberries, fresh
Method
- Preheat oven to 450 degrees.
- Clean beets with vegetable scrubber, thoroughly, trim ends. Toss beets w/oil and place in oven proof dish. Roast beets whole for 40-50 minutes, uncovered until soft. Test for doneness by piercing with a knife, the knife should easily go through the beet.
- Remove beets from oven and cool until easy to handle. Peel and slice beets.
- While beets are cooking prepare the dressing. Place minced onion in the bottom of a bowl, pour vinegar and salt over the beets and allow to marinate while the beets are cooking. Add ½ of the raspberries to the bowl and crush with the back of a spoon, mix into vinegar mixture. After onions have marinated, mix in olive oil, salt, pepper and herbs.
- Add warm peeled and sliced beets to dressing and toss to incorporate. This is best
To Serve:
Place marinated beets on a large platter, with your choice of mixed salad greens & tempeh croutons. Drizzle salad greens with avocado dressing and garnish platter with toasted pine nuts and the remaining raspberries.