“Roasted Beet and Broccoli Salad with Blood Orange Balsamic” is a mouthful – and I haven’t even told you about the most exciting ingredient – broccoli chips! (yes, those are a thing)
This week on Pickled & Poached we are in for a challenge! I recently joined The Recipe Redux, a group of bloggers, primarily dietitians, who participate in monthly recipe challenges that focus on creating unique, delicious and healthy recipes. This month’s challenge is to reduce food waste by using scrap items that you would typically toss. Immediately I thought about which vegetables I use regularly that create unusable yield. Then it hit me, broccoli! Those darn stalks. I toss away broccoli stalks each and every week while making our weekly stir-fry {recipe to come}.
Instead of scrapping those stalks like I usually would, I decided to pan fan those bad boys until they were perfectly tender with crispy edges. The best part is, although you use a good amount of oil, barely any is absorbed by the stalks. So these little beauties can add that irresistible fried flavor to any dish without packing on a ton of guilt.
I can eat beets anytime, anyplace. But there is something so magical about the combination of beets, parsley, and goat cheese. Seriously. Can you imagine this combo on a pizza? Or on a grilled cheese? If you couldn’t tell by now, I may have a little thing for bread and cheese…
Served warm, this hearty roasted beet salad has been the perfect addition to our Spring meal plans. I love turning on the oven on those chilly Spring evenings to warm up the kitchen. So if you are in the salad munchin’ mood but need something to warm your bones, you’ve come to the right place.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
side salads
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- 2 medium beets
- 3 Tbsp olive oil divided
- 1 head broccoli stalks reserved
- 1/4 tsp ground cumin
- salt
- freshly ground black pepper
- 1 blood Orange juiced
- 1 tsp blood orange zest
- 1 tsp honey
- 1 tsp dijon mustard
- 1/4 cup olive oil
- salt
- freshly gound black pepper
- 2 cups arugula
- 1/4 cup goat cheese crumbles
- 1/4 cup parsley chopped
Ingredients
Roasted Vegetables
Dressing
Broccoli Chips
|
|
- Preheat the oven to 450°. Cut broccoli into bite-size pieces and place onto a baking pan. Drizzle with 2 Tbsp of oil and sprinkle with cumin, salt, and pepper. Mix the broccoli together with your hands then spread out evenly on your baking pan. Next, slice the top and the bottom of the beets to remove the stalks and any leftover roots. Rub each beet with 1/2 Tbsp of olive oil and wrap each individually in aluminum foil and place onto a second baking pan. Place the baking sheets in the oven. Cook the broccoli for 15-20 minutes then remove. Allow the beets to cook for another 10-15 minutes, 30 minutes total.
- While the vegetables are in the oven, prep the broccoli chips. Using a vegetable peeler, remove the outside skin of the broccoli stalk. Slice the stalks into 1/8 inch medallions. In a medium skillet over medium-high heat add enough oil to cover the pan. When the oil is hot add a single layer of medallions to the skillet. Cook until the edges start to brown and flip. Allow to cook for another 30 seconds and remove from oil. Place on paper towels, sprinkle with salt and cool for a few minutes before serving.
- For the salad dressing, mix together the blood orange juice, zest, honey, and mustard. Once everything is well combined, whisk the mixture while slowly drizzling in the olive oil. Set aside.
- Once the broccoli and beets are out of the oven, remove the beets from the foil and allow to cool. When the beets are cool enough to handle, using a paper towel, remove the skins. Slice the beets in half, then into thin half medallions. In a small bowl, pour 2 Tbsp of dressing over the beets and add 2 Tbsp of chopped parsley, stir to combine.
- To assemble the salad, combine the arugula and broccoli. Place the sliced beets, goat cheese, and broccoli chips on top of the greens. Garnish with parsley and serve with dressing on the side.