Roasted Golden Beet and Spinach Salad

Beets are a healthy addition to a well-balanced diet, and they add vibrant color to a spring salad like this one. Golden Beets have a mild flavor that when roasted go great with nuts and cheese.

Ingredients:

• 1 Roasted and peeled golden beet, see recipe below

• 3 cups Fresh baby spinach

• 2 Tbsp Chopped toasted pecans

• 1 Tbsp Crumbled fresh goat cheese

• Pinch Fresh ground pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp White Balsamic Vinegar

• 1 tsp Honey

Directions:

Place the spinach on a plate. Layer sliced roasted golden beets on top of the spinach. Sprinkle the goat cheese crumbles and toasted pecans on top. Whisk the olive oil, vinegar, and honey in a small bowl and drizzle on top of the salad. Top with fresh ground pepper. 

Single serving.

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Roasted Beets

Next time you turn on your oven to bake something, throw in a few of these beets to make ahead for salads and sides

Ingredients:

• 2-3 Golden or Red Beets

• ½ tsp Olive oil per beet

• Pinch Sea salt

• Pinch Fresh ground pepper

Directions:

Preheat oven to 400 F. Scrub the beets, keeping skins on, remove the stems. Dry with a towel and rub the olive oil over each beet and season with salt and pepper. Wrap individually in foil and bake for 50 min to 1 hour until fork tender. Remove from oven and let cool. Once the beets are cool, take a paper towel and rub over the beets to release the skins. Refrigerate for up to 5 days or freeze sliced beets in a zip lock bag.