When you live in Hawaii, there are a few things you quickly learn—salt water swims never get old, “cold” means wearing a scarf with your shorts and tee shirt, beautiful things are constantly within reach, traffic exists at all times of the day and night, and when you find one of your favorite foods at the store buy it quickly because you probably will never see it again!  Well the other day, I walked into the market eyeing the most fabulous golden beets.  Ok, truth be told a friend actually posted these golden beets on Instagram, as we both get so excited about pretty foods, that I just had to make the 20 mile drive to Whole Foods to get them, oh and meet her for wine and cheese of course!

If you read my blog or follow me on Instagram, you may know that I am not the biggest vegetable person, but I am a huge fan of any vegetable or salad dressed up with all the fixings! Usually for me that means some sort of cheese, I love sheep’s milk feta or parmesan, bacon crumbles, roasted vegetables and fresh herbs.  Well, this golden beet salad combines for the perfect flavor and even comfort food!  And I promise the men, husbands and boyfriends wont mind eating this salad, obviously with a side of steak!

This root vegetable provides antioxidant, detox and anti-inflammatory support.  Beets are also high in minerals such as folate, potassium and magnesium as well as fiber.  Consuming these vegetables supports your digestive system by helping your body remove wastes and toxins.  Beets are a great source of quality carbohydrates too while still eating grain or gluten free.

Like little nuggets of sunshine, these golden beets will add color and sweetness the salad on your table.  Root vegetables such as beets are plentiful at the markets right now as they are in season late summer through winter.  I have been enjoying the changing of the seasons and embracing all things fall like the morning chill, cooking with squash and adding pumpkin spice creamer to my morning cup of coffee.  In the words of F. Scott Fitzgerald, “Life starts all over again when it gets crisp in the fall.” After a difficult summer, I am thankful for new beginnings and embracing this new season!

Roasted Golden Beet Salad with Bacon and Feta Crumbles

Golden beets provide this delicious gluten free fall salad with a bit of sweetness and pops of color.  Tossed together with a simple vinaigrette, this roasted beet salad is generously topped with savory bacon and feta crumbles.

Salad Ingredients

• 5 oz mixed baby lettuces (spinach, romaine, arugula)
• 2 golden beets, medium size
• 4 oz soft goat chèvre or feta *(omit for paleo/dairy free)
• 1/2 pound bacon, cooked and crumbled
• 1/3 cup pine nuts, toasted
• 6 basil leaves, thinly sliced
• {1 tbsp olive oil and 1 tsp salt for roasting beets}

Dressing

• 1/2 cup olive oil
• 1/4 champagne vinegar
• 1 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/2 tsp sea salt
• fresh cracked black pepper

Directions

• To roast beets, preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Thinly slice golden beets, place on baking sheet and lightly brush with olive oil and sprinkle with salt.
• Roast for 25-30 minutes, depending on thickness of beet slices, or until edges begin to brown and crisp. Cool completely.
• Cook bacon in a large skillet, set aside to cool and then crumble into small pieces.
• In a large serving bowl, assemble salad laying lettuce at the bottom, then beets and garnishing with remaining ingredients.
• Drizzle with dressing, crack fresh black pepper, lightly toss and serve.
• Store any remaining dressing in the refrigerator.