This salad is great as a light dinner or as a side salad. beets, one per person onions baby kale freshly ground black pepper sheep cheese Peel the washed beets, slice into coins, and roast in olive oil in the oven at 350F until cooked through (about 30 minutes). In a skillet, sauté 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 kale will wilt the kale slightly), place the onions on top of the beets. The grind a generous amount of the black pepper over the onions and top with the grated sheep cheese. Nutritious AND delicious!
Cold Beet Salad
This salad can be prepared in a large bowl or on individual plates. Salad: beets, allow one beet per person baby spinach goat cheese pecans, a variety of halves and chopped
Vinaigrette: olive oil red wine, balsamic, or spicy pecan vinegar salt and pepper herbs of your choice (optional)
Peel and then roast or boil the beets. Roasting brings out their flavor a bit more. Allow the beets to cool. Arrange the bowl or plate with the spinach first, then the beets, pecans, and goat cheese. Pour the vinaigrette over the salad and toss or serve the vinaigrette on the side. Either way, this is a delicious salad any time of year!
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