We’re getting to the root of deliciousness with our Roasted Beet Salad made with probiotic-rich Lifeway Kefir and Farmer Cheese. Beets are high in nitrates, antioxidants, and fiber which all support heart health and better blood flow. The veggies in this medley balance sweet, smoky, and earthy flavors while Lifeway Farmer Cheese, combined with fresh rosemary, adds a creamy, herbal undertone. The dish is dressed with a smooth topping made from a blend of Lifeway Kefir and fresh herbs with just the right kick of garlicky flavor. Nothing beets this salad!
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for better gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health. Specifically, kefir has been shown to help diversify the microbiome, improve digestion, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it triggers the release of GLP-1.
Lifeway Kefir also contains a variety of nutrients that are vital for healthy bones and overall health: vitamin D3, K, calcium, and vitamin B12. Along with our kefir, we also offer our artisan-made Farmer Cheese, a creamy high-protein cheese made with live and active cultures to support a healthy microbiome that’s easy to spread and contains no added salt for optimal heart-health benefits.
Prep Time: 2-5 mins Servings: 1-2Ingredients
For the Salad:
- 3 red beets
- 6 carrots, halved lengthwise
- extra-virgin olive oil
- salt to taste
- 3-4 tbsp. Farmer Cheese
- 2-3 rosemary sprigs
For the Dressing:
- 3 tbps. extra-virgin olive oil
- 1 tbsp. Organic Whole Milk Plain Kefir
- 2 tbsp. white wine vinegar
- 1 tbsp. raw honey
- 1 garlic clove, crushed
- 1 tsp. minced rosemary
- salt to taste
Directions
- Heat oven to 400 degrees, Fahrenheit.
- Slice the red beets and add to a roasting pan over parchment paper. Drizzle olive oil, and the salt and pepper on top of the beets.
- Toss the carrots in olive and salt/pepper and add to an additional roasting pan over parchment paper.
- Roast in the oven for 30 minutes or until tender and browned.
- Combine dressing ingredients and whisk until well combined.
- Add roasted vegetables to a bowl, add rosemary sprigs, top with dressing, and any additional salt/pepper. Enjoy!
