Best Beet Salad

I love beets and I have loved them for a really long time. There is something about their abilities to taste wild and earthy while being versatile enough to handle all of the cooking methods like pickling, boiling, roasting, sautéing, or raw that really draws me in!

In fact, my most favorite kind of hummus is HUMM! Roasted Beet hummus (which you should try if you like beets too). I was eating this hummus while creating the Best Beet Salad recipe. 

Its a BEET you should seriously try because IT'S A HIT. (I couldn't help myself.)

Best Beet Salad

1/2 cup of brown rice

1 1/4 cup veggie broth

4 medium sized beets, cut in to half inch chunks

1/2 tsp Monteal steak seasoning

1/2 cup cherry tomatoes, halved

3/4 cup diced cheese, like fontanella

Dressing:

2 tbsp minced, fresh dill

1 tsp whole grain mustard

juice of 1/2 lemon

4 tbsp olive oil

Salt & pepper to taste

Preheat the oven to 400 degrees.
Start the rice by lightly toasting the rice in 1 tbsp olive oil, in a small sauce pan. Add the veggie broth, turn the burner to medium low, and cover with a lid. Follow package directions, but mine cooked about 30 minutes. Set aside to cool slightly.

Spray a cookie sheet with cooking spray and toss on the beets. Lightly spray them with cooking spray as well and sprinkle with the Montreal steak seasoning. Bake for 30 minutes. Set aside to cool slightly.

Mix the dill, mustard, lemon, 3 tbsp olive oil, and salt & pepper to taste.

Add the tomatoes, warm rice, warm beets, and cheese chunks to the dressing and toss together.

Serve warm or cold! So yummy!

xoxo Sam