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Warm Beet Salad

This salad is great as a light dinner or as a side salad.

beets, one per person
1/2 large onion per beet
1T coconut oil
handful of baby kale
freshly ground black pepper
1T grated sheep cheese

Peel the washed beets, slice into thin coins, and roast in olive oil in the oven at 350℉ until cooked through (about 30 minutes). In a skillet, sauté the onions in coconut oil until translucent. Place the baby kale on the bottom of a plate or bowl, layer the cooked beets on top (the heat from the beets will wilt the kale slightly). Place the onions on top of the beets. Grind a generous amount of the black pepper over the onions and top with the grated sheep cheese.
Nutritious AND delicious!
Sliced beets on a bed of baby kale and sprinkled with sheep cheese.
Bowl: www.willisingleton.com/

Cold Beet Salad

This salad can be prepared in a large bowl or on individual plates.

Salad (one person):

beets, allow one beet per person
​a handful of baby spinach
1/4 cup goat cheese,
1T pecans, a variety of halves and chopped


Vinaigrette:
olive oil
red wine vinegar, balsamic vinegar, or
SPICY PECAN VINEGAR
1/4 tsp dried mustard
salt and pepper
herbs of your choice (optional)

Beet chunks on a bed of spinach with goat cheese and pecans. This salad is in a bowl from Barcelona, Spain.
Peel and roast the beets in a 350℉ oven. Allow the beets to cool.
Arrange the bowl or plate with the spinach first, then the beets, pecans, and goat cheese on top.
Combine the olive oil and vinegar in a small bowl. Add the mustard, salt and pepper and blend with a small whisk until the mustard is blended with no lumps. Pour the vinaigrette over the salad and toss or serve the vinaigrette on the side.
This is a delicious salad any time of year!


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  • Home
  • Offerings
    • Writing Salons >
      • Upcoming Salons
      • What is the Gateless Method for Writing
    • Mentoring Sessions
    • Complimentary Consultation
  • About Deborah
  • Blog
  • Resources
    • Newsletter
    • Reference Material
    • Testimonials
    • FAQ
    • Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste
      • Matcha Latte