Are you the type of person who loves beets, or the type who hates them? I’m definitely the former, and this recipe might even be able to convert some beet haters.
If you haven’t heard of Miyoko’s Creamery, you’re about to.. and you’ll probably see it pop up in a lot of my recipes because:
- Sometimes I try to eat less dairy
- They make the best vegan “cheese” I’ve ever had. Seriously, it might be better than real cheese (don’t tell anyone I said that).
I’m not sponsored by Miyoko’s, I just love it that much. If you don’t have access to it in your area, you can sub out a different vegan cheese, or if you’re not dairy-free, use goat cheese.
On Sunday Morning, we stopped by to see some of our friends that we hadn’t seen in a while, and Scott extended an invite to them to come for dinner on Monday (yes, the next day). Sure, I could have made one of my staples (like my roasted poblanos with chile-lime corn), but I wanted to do something new.
So I went to the drawing board – basically, the area of my mind that thinks up random ingredients and figures out which ones will taste best together – and I planned a menu.. and guess what?! These beets were on it.
I’ve had many a beet salad in my life, and I love them! Pair together some greens, roasted beets and cheese, and you have a winner.
This is my take on a classic beet salad, made into an appetizer that you can (more or less) pick up and eat with your hands. For an even easier version, swap the roasted beets with some beet chips!
- 3 small to medium sized beets
- drizzle of avocado oil
- Miyoko’s double cream chive vegan cheese (I used about 1 tsp per beet slice).
- Walnuts (one per beet slice)
- Fresh chives
- Preheat oven to 400F.
- If your beets have stalks on them, slice them off.
- Place each beet in a square of aluminum foil and drizzle with avocado oil. Seal each foil pack and place on a rimmed baking dish.
- Bake for 45-60 minutes (this will depend on how big your beets are). When done, a fork should go through easily. Check them every 10 minutes or so towards the end.
- Remove beets from foil packets and let them cool a bit before handling. Using a paper towel, rub the beet to remove the skin (it should come off easily after roasting).
- Slice each beet into ~1/4 inch thick slices.
- In a small skillet over medium heat, toast walnuts (one per beet round). They’ll take a few minutes, but watch them closely so they don’t burn.
- Top each beet round with 1 tsp of Miyoko’s, a pinch of microgreens, a toasted walnut, and a sprinkle of chopped chives.