Roasted Beet Recipe
Cucumber, greens, dill vinaigrette, pumpkin seed piñon granola and tofu feta
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Ingredients
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Vegetables
Dressing
Toppings
Method
Preparation
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and slice.
Prepare the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, fresh dill, Dijon mustard, salt, and black pepper until well combined.
Prepare the Cucumber
Thinly slice the cucumber and set aside.
Make the Granola
In a dry pan over medium heat, toast the pumpkin seeds until they are golden and fragrant, about 3-5 minutes. Allow to cool.
Assembly
Combine Ingredients
In a large bowl, combine the roasted beet slices, mixed greens, and cucumber. Drizzle with the dill vinaigrette and toss gently to combine.
Add Toppings
Serve the salad on plates, topped with the toasted pumpkin seeds and crumbled tofu feta.