Warm Beet Salad
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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! |
Bowl: www.willisingleton.com/
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Cold Beet Salad
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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) |
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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!
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!
