Although I have shared a few posts on various gluten-free goods over the years, I’ve never actually shared a full recipe or dish on Writing Whimsy before. Since I’ve become hooked on snapchat (@writingwhimsy, just saying) I’ve been sharing food bits there and have received a ton of awesome encouragement which I’m on to mean I should share a little bit of food on Writing Whimsy as well. Of course, I expect it will be a little rocky at first because a) I am not used to measuring things (sorry) and b) I am not used to taking photos of my food (Instagram aside).
I thought I’d start off with a gluten-free dish I’m absolutely obsessed with these days, the Roasted Beet and Goat Cheese Salad. This dish is a delicious way to enjoy those root vegetables while they are still in season, and to be honest, it’s so good I’m hoping I can make it year-round!
I’m be honest, this isn’t even much of a recipe because it’s really all about the beets, and then you toss a bunch of things in a bowl and call it a salad. But it’s seriously yummy. Step one involves peeling, washing, and then dicing your beets into chunks, similar to what you would do with potatoes.
A word of advice in case you are new to this sort of thing, it always easier to a peel a vegetable prior to washing, and besides, no points of washing bits that you are going to compost anyway. There are various recipes online that involve peeling the beets prior to roasting, but that sounds like a way for me to burn myself even more frequently than I already do when cooking.
In terms of the quantity of beets? Well it’s up to you. I found about 2.5 lbs of beets (pre-peeling) made me enough for 4 generous individual salads. So about 0.5 lbs per serving? Sounds good enough to me. But I really like beets.
To roast the beets I like to drizzle with olive oil, salt and pepper. You can also add cloves of garlic (my mom does!). Then I wrap them in a foil so that they are enclosed on all sides. After that, it’s time to roast at 300 F for an hour and a half.
When the beet are full cooked you should be able to easily stick your fork into one, but there still be some resistance–not mushy. It’s similar to roasting a carrot, and depending on how large your chunks are you may need a little longer, but an hour and a half always works for me. The next step is the one where you have to be patient…time to let the beets cool.
For my Roasted Beet and Goat Cheese Salad I love using baby spinach, because it’s my favourite leafy green and it’s just so good for you. I make my salads in individual containers for lunches, and top each one with a generous handful of unsalted sunflower seeds.
Once the beets have cooled I add a generous serving to the top. As long as the beets are no longer warm, I have no issues storing these salads in the fridge for up to 5 days so I can pre-make my lunches on Sunday for the entire week. The spinach does not get mushy, nor do my beets get slimy, but I wouldn’t make it much further in advance than that.
The final step is a sprinkling of goat cheese. I can’t really give you a definitive amount to add–for me, it’s the more the better, but I’d go with at least a 3 tablespoons for an individual salad. The beets will stain bits of the goat cheese slightly pink. I don’t pre-“shake” my salads and of course I don’t add any dressing until I am ready to eat.
While I don’t have a unique salad dressing recipe to offer you, I love my Roasted Beet and Goat Cheese Salad best with some kind of balsamic dressing. You can go the store-bought route, or simply mix your own balsamic vinegar and olive oil together, or I recommend another recipe I found online that mixes in orange juice concentrate as well. No matter what you add I promise it will be delicious.
Let me know if you give this recipe a try and if you’d like to see more gluten-free dishes on Writing Whimsy!
I even made an easy, perfect for Pinning version of this recipe: