The health food store I used to frequent had a beet salad with which I was fairly obsessed. I couldn’t find anything comparable online, so shot a picture of the ingredient list on the label and today set upon creating a copycat.
Even if you think you don’t like beets, I have a hard time imagining anyone who wouldn’t like this recipe. Sweet and citrusy, it is enjoyable on its own, or could be ladled over a bed of greens. If you enjoy dairy, adding goat cheese would be an inspired touch.
Here was my starting point:
So I gathered the following ingredients:
2 golden beets
2 red beets
1 Cara Cara orange
zest of 1 orange
1/4 cup orange juice
1/4 cup maple syrup
2 tsp olive oil
salt and pepper
1/2 tsp cayenne pepper
1/8 cup currants
1/4 cup pistachios, loosely chopped
First, I peeled the beets and diced them. Then I scattered them on a cookie sheet covered in foil, drizzled them with the olive oil, and sprinkled on the salt, pepper, and cayenne. I roasted them for 45 minutes in an oven set at 425 degrees.
I mixed the orange juice (plus a few squirts of lemon for good measure) and syrup in a medium mixing bowl. When the beets came out of the oven, I simply lifted them via the foil and added them to the bowl.
Once the beets had cooled, I added the orange sections, currants, and orange zest. I reserved the pistachios for a last-minute garnish so they don’t get soggy.
So pretty!! It really does look like jewels, right? Beets contain vitamin C, potassium, manganese and fiber. They reduce inflammation and support immunity. If you’ve only tried canned beets and rightly rejected them, I encourage you to give this recipe a try! You might be surprised how much you like it. I’m thrilled to have successfully copied this salad so that I can continue to enjoy it now that I’ve moved away from Mama Jeans!