Recipe of the month: Beet Salad
Recipe of the Month: Beet Salad
4 cups of greens (arugula, baby spinach or mixed greens will do)
4 medium red or golden beets, stems and root ends removed
1/3 cup of walnuts, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
2 oz. goat cheese
Heat oven to 400 degrees. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar and serve over a bed of greens. Season with salt and pepper. Add oil, toss and add crumbled goat cheese on top. Enjoy!
4 cups of greens (arugula, baby spinach or mixed greens will do)
4 medium red or golden beets, stems and root ends removed
1/3 cup of walnuts, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
2 oz. goat cheese
Heat oven to 400 degrees. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar and serve over a bed of greens. Season with salt and pepper. Add oil, toss and add crumbled goat cheese on top. Enjoy!
Labels: beets, healthy eating, Recipes, salad
posted by Jennifer
at
3:56 PM
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