Roasted Beets & Leaves Salad: with Goat Cheese
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Cookbook Inspiration: “Switch it Up” by Corinne Trang
Where do you get your inspiration from? Ultimately as we cook, eat, and study food we learn about new flavor profiles and techniques that inspire our pallets. Recently I was sent a cookbook called “Switch it Up” by Corinne Trang. I of course read it like you would a novel and found a recipe that definitely made my foodie wheels start turning. The premise of the book is fresh and quick recipes for a healthy and balanced life. In one recipe they had taken whole beets and roasted them with the stems to create a dish called Roasted Beets and Leaves with Stilton. Now I am quite the adventurous eater but Stilton is my least favorite cheese EVER and I love a good blue. So that definitely didn’t resonate with me. However, one of my latest cooking obsessions are sheet pan meals. They are easy and full of flavor. Plus, clean up is a dream! Because of my sheet pan love affair, the idea of roasting the beets AND the stems fascinated me.
The Roasted Beets and Leaves with Stilton recipe made me think about warm beet salads and the roasted stems were like wilted green salads. Two things I really love and would work well together. Since I had beets I needed something to give me variety. Don’t get me wrong I love simplicity but sometimes you want layers of flavor. For that reason, I chose asparagus and butternut squash to add to the recipe. Both of those vegetables roast well and would compliment the beets. In addition to keeping the dish healthy and fresh!
Roasted Beets and Leaves Salad with Goat Cheese
As I was roasting the vegetables my seven year old foodie/mini chef came in the kitchen and exclaimed, “Oooo that smells simply amazing Momma! I smell rosemary!” When my child with a discerning pallet tells me this I feel like I hit a home run. Let’s admit she doesn’t mince words when it comes to her food opinion. My little food critic… in a really impressive way. Although at times it can be daunting. So let me know what you think? Who are my foodies and critics?
- 3 Beets and Stems Sliced
- 3 Cups Cubed Butternut Squash
- 1 lb Asparagus Trimmed
- 2 Tbs Olive Oil
- 1 Spring Fresh Rosemary
- Salt and Pepper to Taste
- Top with goat cheese (optional)
- Prep all your veggies by washing and chopping.
- Layer on a sheet pan the beet leaves first to prevent burning.
- Bake at 400 degrees F for 30-40 min (Paying attention not to over roast).
- Pull out and layer the greens on the bottom and stack up the other veggies on top.
- Finish with crumbled goat cheese.
Giveaway: “Switch it Up” by Corrine Trang
Psssttt…. Are you looking for healthy and quick recipe inspiration too? Well lucky you because we are offering a freebie giveaway for the cookbook “Switch it Up.”
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“©2017 by Corinne Trang. Reprinted with permission from The American Diabetes Association. Switch It Up is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.”