Roasted Garlic Beets & Broccoli Salad

Name: Roasted Garlic Beets & Broccoli Salad
Cuisine: American
Ingredients: 1 Taylor Farms Broccoli Crunch Chopped Kit; 1 bunch of beets; 5 garlic cloves, minced; 2 tbsp olive oil; 2 teaspoons champagne vinegar; 2 teaspoons fresh rosemary, minced; Kosher salt; Cracked black pepper

Beets fans, unite! Elevate our Broccoli Crunch Chopped Kit with a hefty portion of garlic roasted beets for a delicious, easy-to-make salad that is both satisfying and perfect for fall.

It’s fairly simple, and don’t let the beets intimidate you. First, you’ll prepare your Taylor Farms Broccoli Crunch Chopped Kit, featuring cauliflower, red cabbage, dried cranberries, sunflower kernels, carrots, crumbled bacon, our family favorite slaw dressing, and yes, broccoli. Then, toss on some beets that have been roasted with garlic, olive oil, champagne vinegar, and rosemary, and voila, you have a perfect marriage of flavors (and textures) with minimal effort.

As for any beets skeptics out there, it’s time to take a chance and live a little. Once you’ve experienced the savory flavor of garlic and the fragrance of rosemary combined with roasted beets, you’ll be an instant convert.

Ingredients

1 Taylor Farms Broccoli Crunch Chopped Kit
1 bunch of beets
5 garlic cloves, minced
2 tbsp olive oil
2 teaspoons champagne vinegar
2 teaspoons fresh rosemary, minced
Kosher salt
Cracked black pepper

Directions

Preheat the oven to 400 F. Line a baking sheet with parchment paper.
In a small bowl, combine the minced garlic, olive oil, champagne vinegar, and minced rosemary. (Yes, you can absolutely substitute dried rosemary here!)
Clean, dry, and quarter one bunch of beets, then rub them with the garlic and olive oil mixture in a bowl. Sprinkle generously with kosher salt and cracked black pepper.
Spread evenly on the parchment paper lined baking sheet, making sure that they’re not piling up. Bake for 35-40 minutes or until the beets are golden brown and tender.
Prepare 1 Broccoli Crunch Chopped Kit and top with the roasted beets.

Meet your Beets

Although we typically call them beets in North America, the “beet” is actually the taproot portion of a beet plant. A similar comparison is a carrot—although the entire plant is considered the carrot, most only consume the taproot portion (i.e., the long orange part). (This has no relation to tap beer, root beer, or tap root beer.)

Anyway, the beet portion in this recipe is sometimes referred to as beetroot, table beet, garden beet, red beet, or dinner beet in other parts of the world. But you can call them whatever you want. They’re your beets.

A Beet of Many Talents

The beet was initially cultivated in the Mediterranean region sometime around 2,000 BC. During those times, the taproot portion was used as a medicine for treating issues like headaches and toothaches. Fortunately, people later discovered they were also delicious.

Did we mention how versatile beets are? You can steam, fry, pickle, boil, slow cook, pressure cook, or eat them raw in a salad. They’re also quite popular for juicing! But that’s not all, the entire plant is edible—roots, leaves, everything. Mmm, sautéed beet greens, anyone?

You can also feel good about eating any part of the beet. Both the beetroot and its greens are good sources of fiber, folate, vitamin A and K, manganese, copper, and potassium.

Enjoy this versatile goodie on a versatile chopped salad kit!