Make a big batch of Raspberry Chipotle Sauerkraut (see my recipe) and give this recipe a try! Beets roasted in a bit of olive oil and tamari, and then tossed with chopped apple and sauerkraut harmonize perfectly to create this simple salad that doesn’t even have to be dressed. A hand full of chopped parsley is the perfect garnish along with crumbled macadamia style goat cheese (see Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in Honey Balsamic Vinaigrette for the cheese recipe) or crumbled Goat Cheese.
- 2 cups of peeled, chopped beets
- 2 Tbsp. tamari
- 3 Tbsp. olive oil
- 2 gala apples, cored and chopped
- 1/2 cup of Raspberry Chipotle Sauerkraut (See recipe)
- fresh cracked pepper
- 1/2 cup chopped parsley
- crumbled Macadamia Style Goat Cheese or Goat Cheese (Optional and not pictured)
Preheat your oven to 350 F. Toss the chopped beets with the tamari and oil in a medium sized bowl. Spread onto a cookie sheet and bake for about 1/2 hour, tossing a few times throughout until tender. Remove from the oven and allow to cool while you chop the apples. Toss the cooled beets with chopped apples, and sauerkraut. Serve topped with lots of fresh cracked pepper and chopped parsley. The Goat Cheese (either dairy or non) is optional!