Beet Lunch

I made these yummy roasted beets and turned them into a salad. I did not take any photos however except for the salad all together so this is going to be a quick post. But it was something yummy, healthy, and unique so I had to post about it. I read about this salad here.

To roast the beets, I scrubbed them and covered them in olive oil. I sprinkled seasoned rock salt on them and wrapped them up in a foil packet. I cooked them at 375 degrees for 30 minutes. I had 4 or 5 smallish beets.

Once cooled from the oven, I used gloved hands to remove the skins, then sliced them as thin as I could.

To make the salad, I brought the components separately and put it all together at my desk during lunch. I put 2 of the beets in a plastic (disposable) baggie. I combined the beets with about an ounce of goat cheese and some sprinkles of balsamic vinegar and put it in the microwave for 1 minute, enough to warm the beets and make the cheese slightly melty, but it was not steaming. It was very, very tasty and different.

Note that I used a disposable bowl. Beet stains scare me! When slicing or using a plate that the beets are on only for a few minutes, I suggest spraying them immediately with a vinegar solution after using. (I keep a solution of equal parts water to vinegar in a spray bottle under my kitchen sink. I use it for EVERYTHING.) Rinse with water and you should be stain free. Please pardon the lovely fluorescent office lighting!

The website where I read about this suggested it as a full lunch. I need more than a couple of beets to get me through the afternoon, so I ate this with some leftover green salad and it satisfied just fine.