Refreshing Roasted Beet & Broccoli Salad
Beets, Broccoli, Balsamic...oh my!
Enjoy this refreshing, roasted beet salad. Beets have a wide range of health benefits from lowering heart disease and blood pressure to amping up your antioxidant intake. Give this healthy and scrumptious salad a try. It sure BEETS your boring romaine lettuce with ranch dressing ;)
PREP TIME: 5 MIN
COOK TIME: 5 MIN
For the Salad:
- 1 head broccoli or broccolini, roughly chopped
- 3/4 cups pumpkin seeds
- 1 tbsp soy sauce
- 1 bunch beets (3 medium sized beets)
- Small bunch fresh parsley
- Small bunch fresh chives
- 1 green onion
For the Dressing:
- 2 tbsp olive oil
- Juice 1/2-1 lemon, to taste
- 2 tbsp balsamic vinagrette
- Freshly ground pepper and sea salt
Preheat oven to 375 degrees. Drizzle the beets with olive oil. Wrap them in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Once removed from the oven, let them cool for ~10 minutes. Peel and slice into 1/4-inch thick slices.
While the beets are cooking, add 1 tbsp olive oil (medium heat) to a large frying pan. Once the oil is heated, add the seeds to toast. Add the soy sauce and cook until they are lightly toasted, stirring frequently. Once toasted, add the broccoli florets and cook until tender. I like mine to stay pretty crunchy!
Arrange the broccoli and seeds in a bowl. Place beet wedges along side the broccoli. Drizzle with dressing, and enjoy immediately! You can also lay the beets and broccoli atop your favorite mixed greens to enhance this salad even more!