Beets are one of the most maligned vegetables. People either love them or hate them. I believe that if you’ve only eaten canned beets, give a roasted, fresh beet a go and see if it changes your mind. I believe it will.
Roasted beets take on a sweet, earthy flavor that pairs well with the acidic tang of pineapple. The cashews for crunch and the goat cheese for creamy goodness make this healthy salad one that I hope you make over and over again.
TIPS FOR MAKING THIS HEALTHY SALAD
Take the time to wrap each fresh beet in foil and roasting in the foil. This way you can test each beet separately, ensuring that you will not have one or two beets that are overcooked and mushy.
Don’t overcook the beets. You want them tender, but still firm enough that you can get thin slices.
Use a sharp paring knife to pare the roasted beets. Also, you may want to wear disposable gloves so you don’t have pink fingers for a week.
Add the beets to the salad just before serving so that their red color doesn’t leach onto the other ingredients. It doesn’t affect the flavor of the salad, but it makes it look messy.