The Best Beet Salad

Balsamic roasted beets are one of my few warm veggie loves. Most vegetables -- root family included -- make my palate happiest in their raw form. Not so with beets. When I purchase a bundle from the local farmer's market, I know right where they're going -- into my oven to roast for an hour!

There are many ways to roast a beet. Plain, dressed with olive oil, sprinkled with sea salt -- it's all delicious. My absolute favorite version, however, is beets tossed with balsamic vinegar, minced garlic, and rosemary, then roasted to tangy perfection. Balsamic-roasted beets are delicious straight up, or you can turn them into a low fat but hearty high fiber bulghur salad. One of bulghur's wonderful traits is that its a whole grain that packs a mean protein punch. Plus, it has a rich, nutty flavor that can't be beat. No pun intended.

Balsamic-Roasted Beet Salad

For the beets:

4 large beets, diced into large chunks
1/4 cup balsamic vinegar
1 T honey
1 T garlic

Preheat the oven to 400 degrees Fahrenheit. Mix the vinegar, honey, and garlic in a large bowl. Add the beets and stir until well covered. Place on a large, shallow baking sheet that is covering with cooking spray, or drizzle with oil. Bake for 40 to 45 minutes, turning once about halfway through.

For the salad:

1 cup cooked bulgur
1 can black beans, drained and rinsed
1/2 cup tomato, chopped
1/2 cup bell pepper, julienned
1 cup corn
4 large beets, roasted

1/4 cup balsamic vinegar
2 T garlic
1 T lime juice
1 T diced jalapeño
1/2 tsp chili powder
1/2 tsp dried cilantro
1/4 tsp ginger

In a large bowl, mix all of the salad ingredients together. Stir well, then cover and refrigerate. Allow to marinate for at least one hour, or overnight. Serve topped with a dollop of sour cream or fat-free quark, layered over a bed of beet greens, or enjoy it plain! This salad can be eaten warm or cold, but I find it most enjoyable at room temperature.