According to historians, beets have been around since 800 BC (who decides to research this stuff is beyond us, but who are we to judge?). Turns out these interesting vegetables were found in the Hanging Gardens of Babylon which, by the way, are one of the Seven Wonders of the World. So does that make beets extra special? Are they a hanger-on to The Hanging Gardens’ claim to fame?
Who knows, but beets are enjoying their plate popularity these days; and finding their way into all kinds of recipes from salads to soups to smoothies.
Beets do boast loads of nutritional hutzpah, including lowering blood pressure, boosting stamina, and fighting cancer. And they add a great texture and bold color to any dish. They are pretty AND smart.
Epicurean recently served a version of this delicious beet salad at a fundraiser and the live auction went gangbusters! See – that boosting stamina thing is real.
Epicurean’s Feel the Beets Salad
Serves: 4| Prep: 10 mins| Cook: 30 mins
- 4 medium beets cleaned and halved
- 1/2 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package baby spinach
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- 2 avocadoes, chopped
- Place beets into a saucepan, and fill with enough water to cover
- Bring to a boil and cook until tender (approx. 30 minutes)
- Drain and cool, then cut into cubes
- While the beets are cooking, place the walnuts in a skillet over medium-low heat
- Heat until warm and starting to toast, then stir in the maple syrup.
- Cook and stir until evenly coated
- Remove from the heat and set aside to cool
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil
- Place a small amount of dressing on each plate (this is a good trick, adds flavor at the bottom and keeps greens from sliding off the plate!)
- Place a large helping of spinach onto each of four salad plates,
- Divide the candied walnuts equally and sprinkle over the greens.
- Place equal amounts of beets over the greens, and top with dabs of goat cheese and avocado
- Drizzle each plate with some dressing
submitted by Stephanie Blackford