golden beet salad with red wine vinegar reduction
This recipe is perfect for fall. Both savory and a little sweet. While beets take a long time to cook, it's well worth the wait!
Beets are a nutrient-dense vegetable that look so pretty on a plate and melt in your mouth when cooked like this. The red wine vinegar is reduced with sugar and cinnamon giving this meal a little sweetness.
Hope you enjoy! xo
4 golden beets
1/2 can chickpeas (~8 oz)
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp paprika
4 tbsp pistachios
2 oz herb goat cheese
1 cup red wine vinegar
1/4 cup brown sugar
2 cinnamon sticks
recipe (makes 2 servings)
preheat oven to 400F
wrap each beet in foil and place onto a sheet pan
cook in the oven for 90-120 mins
drain and rinse 1/2 can chickpeas and place onto a small sheet pan with 1 tbsp olive oil, sea salt, and paprika
toss chickpeas to coat and place into the oven with the beets, cook for 35-40 mins
while the beets and chickpeas roast, make your red wine vinegar reduction by adding red wine vinegar, brown sugar, and cinnamon sticks to a pot over medium heat
bring to a boil and then bring down to a simmer and continue to stir for 10-15 mins (consistency should be thick enough to drizzle)
take beets out, unwrap them, and peel the skin off using a knife (the skin should come off easily)
cut beets into 1/4" x 1" thick pieces and plate
add roasted chickpeas, pistachios, and goat cheese
drizzle with the red wine vinegar reduction and enjoy!
prep time: 2 hrs
nutrition per serving: 540 calories, 19g protein, 51g carbohydrate, 23g fat, 13g fiber.