Roasted Beet Salad with Thyme & Green Onion Vinaigrette – Mediterranean Diet Friendly

With all of the information out there regarding diets and healthy eating, I find the simplicity of the Mediterranean diet appealing.  Okay, I also like the fact that the Mediterranean diet suggests red wine in moderation – how awesome is that?!?  Mediterranean-style cooking relies heavily on the foods that are available along the Mediterranean coast.  People living in those regions consume mainly fruits, vegetables, seafood, legumes and olive oil due to their immediate and abundant availability.

The chart below explains it a little further (Source: http://www.mayoclinic.com/health/mediterranean-diet/CL00011)

mcdc6_pyramid_mediterranean

Though I don’t follow a specific diet – I find Mediterranean diet style recipes right up my alley.  They are mostly simple, straightforward and clean recipes that let the best ingredients shine.  This roasted beet salad is great if you are trying to follow the Mediterranean diet or if you simply want to add some variety to your salad routine.  Alone, the roasted beets combined with the creamy goat cheese would be too sweet, but the acidic bite that comes from the Thyme and Green Onion Vinaigrette balances it all out.

Look at that crazy-beautiful color! Deep and rich!

Look at that crazy-beautiful color! Deep and rich!

All diced up - ready to go!  I'll admit, I popped several in my mouth like candy before they even made it into the salad.  No big deal - a chef is supposed to taste everything before it goes out!  It was research...

All diced up – ready to go! I’ll admit, I popped several in my mouth like candy before they even made it into the salad. No big deal – a chef is supposed to taste everything before it goes out! It was research…

 

Playing around with some plating options - no need to be this fancy at home - just throw it in a bowl and chow down!

Playing around with some plating options – no need to be this fancy at home – just throw it in a bowl and chow down!

 

Plating option number 2 - in the background my wife is screaming, "Just get dinner on the table already!  I'm starving!"

Plating option number 2 – in the background my wife is screaming, “Just get dinner on the table already! I’m starving!”

It's at this point I realized that I forgot to put the walnuts on the salad in the previous photos.

It’s at this point I realized that I forgot to put the walnuts on the salad in the previous photos.

My attempt at taking a creative photo of the dressing.

My attempt at taking a creative photo of the dressing.

Roasted Beet Salad with Thyme and Green Onion Vinaigrette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad, Entree, Appetizer

Ingredients:

  • 2 medium size red beets, washed
  • 3 tbsp rice vinegar
  • 1/2 tsp dried thyme
  • 1 green onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3 cups baby spinach
  • 3 cups field greens
  • 1/4 cup crumbled goat cheese
  • 1 yellow pepper, diced
  • 1/4 cup chopped walnuts

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Wrap beets in aluminum foil and place on a sheet pan. Roast in the oven until fork tender,approximately, 1 hour.
  3. Meanwhile, in a bowl combine vinegar, thyme, green onion, pinches of salt, pepper and Dijon mustard. Whisk well. Slowly drizzle in olive oil, while whisking. Whisk well until all olive is added. Taste and adjust seasonings. Set aside.
  4. Remove the beets from oven and let cool. When cool enough to handle, remove skins. Dice into one-inch pieces.
  5. Combine spinach, field greens, goat cheese, yellow pepper and beets in a large bowl. Drizzle with dressing and toss well to combine.
  6. Garnish with walnuts.

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