SALADS
Total Time: 1 hr
Prep Time: 15 mins
Cook Time: 45 mins
Yield: 4 servings
INGREDIENTS
for the salad
- 1 red beet
- 1 gold beet
- ¼ cup crumbled goat cheese
- ⅓ cup walnuts, toasted
- 4 cups spring mix lettuce
for the dressing
- 1 tsp minced garlic
- ¼ cup balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
DIRECTIONS
- Wrap each unpeeled beet in foil. Place directly on an oven rack and bake for 45 minutes at 425°F.
- Remove from oven and carefully unwrap foil to cool. Once slightly cooled run each one under cold water, gently rubbing the skin to remove it. Slice beets into ½-inch rounds. Set aside.
- For the dressing, place all ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute. Set aside.
- To assemble salad, place spring mix lettuce on a plate or shallow dish. Top with sliced beets, goat cheese, and walnuts.
- Drizzle with dressing and serve.