Our beets in the garden are ready so I made a delicious spring beet salad that is farm fresh and nutritious! Arugula flowers finish the salad and make it quite beautiful too! I might start putting flowers in everything! Scroll down to see more and for the recipe.

This recipe starts with some delicious farm fresh beets! This year I grew some amazingly beautiful beets called chioggia beet which have beautiful white stripes in the middle. Also some golden beets which are so fun and pretty! I keep the leaves and make a type of collard greens with them. It’s always nice when you can utilize the whole plant.

Ava helped me by holding the beets after I picked them and then proceeded to try to eat all the leaves, ha!

This recipe includes fresh basil and arugula flowers too! You don’t have to use the flowers but they do add a nice spicy flavor to your salad! The beets will be roasted which adds a nice flavor and you get all the nice juices and caramelization too. I picked fresh basil from our garden to mix in this salad and the combination of it with the roasted beets is really quite tasty and delicious.

The end result is a gorgeous colorful salad packed with farm fresh ingredients and lots of vitamins too!

RECIPE

Farm Fresh Roasted Beet Salad

INGREDIENTS

4-5 large beets ( red, gold, striped, whichever you have)

3-4 Tbs balsamic Vinegar

1 1/2 Tbs olive oil

1 Tbs honey

1/2 tsp salt or to taste

4-5 basil leaves ( chiffonade)

Tofu Feta to sprinkle

Arugula flowers to garnish

DIRECTIONS

Roast Beets at 375 in foil on a rimmed baking sheet for about an hour ( the beets can be prepared prior to making this salad and can be kept in the fridge for up to 3 days before use)
Once cooled peel beets
In a medium sized dish mix balsamic vinegar, olive oil, and honey and set aside.
Cut beets into small cubes.
Toss in the liquid and add salt. Mix well.
Serve with basil and sprinkle with Tofu feta ( you can also use a plant-based feta such as Violife)
Garnish with Arugula flowers ( These are optional but fun to add if you have them! They add a nice spicy flavor)

Tofu Feta

Take a block of tofu and cut about 1/4 of it. Crush into crumbles and squeeze as much juice out of it as possible. Toss with salt and garlic powder to taste. I prefer it be a tad salty. Squeeze 1/2 a lemon onto the tofu. Spread onto a baking sheet and broil on high for about 10 min until pieces are more dry and liquid is absorbed. Do not let it burn. Remove from oven and let cool. This can be sprinkled onto any recipe that calls for feta.