Roasted Beet and Chocolate Salad

Last night, I hosted a 'Dark Chocolate' themed dinner party. Leave it to the dietitian, to choose 'chocolate' for a theme.

I really thought people were going to bring mostly desserts, but I was wrong, soooooo wrong.

I made two dishes;

a roasted beet salad with goat cheese, orange slices, walnuts, onions, cocoa nibs, with a dark chocolate dressing

fried tempeh smothered in a dark chocolate barbecue sauce (please see following post for recipe).

The salad was awesome, the only problem being the fact that the beets died my hand-made wooden salad bowl red.

It was a wedding gift from my best friend, and now I am sad it is semi-red. I guess it adds character.

Some of the other delicious chocolate recipes were; baked sweet potato slices dusted with dark chocolate.

Dates stuffed with swiss cheese, almonds, and chocolate.

Mexican chocolate smoothies, chocolate beer bread, arugula salad with dark chocolate dressing, and strawberries dipped in dark chocolate. YUM! Everything was so very very tasty. I enjoy having friends that can cook well.

Roasted Beet and Chocolate Salad Recipe 

{recipe inspired by Paula Deen}

Ingredients

2 tbsp canola oil

1/4 tsp salt

1/4 tsp ground black pepper

6 small beets

1 (5-ounce bag) spring mix

2 oranges, peeled and sliced

1/2 cup chopped walnuts

1/2 cup crumbled goat cheese

1/3 cup thinly sliced red onion

1/2 cup cocoa nibs

Cocoa Vinaigrette Ingredients 

1/4 cup red wine vinegar

1 tsp unsweetened cocoa powder

1/2 tsp sugar

1/2 tsp salt

1/4 tsp fresh ground pepper

1/4 cup olive oil

1. Peel the beets and drizzle with olive oil, pepper, and salt. Bake for 75 minutes at 350 F (on a baking sheet). Let cool, then slice.

2. Next, whisk the vinaigrette ingredients in a bowl.

3. Prepare the salad and drizzle with dressing just before being served.