Header block
add block
Block 3
Row 1
1 Minute Read

Beet Salad

Beet Salad (makes 4 servings)

This recipe uses a secret time-saving trick … PREcooked beets! You can find them right in your grocery produce section.

Or, you can buy fresh beets and roast them yourself – just scrub them, place in a foil packet, and roast until tender at 400ºF/200ºC for 45-60 minutes.

Either way, this recipe is a winner and is great chilled or at room temperature!

Ingredients:

• 6 medium beets
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• ¼ cup extra-virgin olive oil
• 2 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ tsp honey
• ½ tsp sea salt
• Freshly ground pepper, to taste
• 1 tbsp Goat cheese crumbles



Directions:

  1. Cut the beets into ½-inch (1 cm) cubes and place in a large serving bowl along with the carrot and celery.
  2. In a small bowl, whisk together the oil, vinegar, mustard, honey, sea salt, and pepper.
  3. Pour over the beets and toss until the veggies are fully coated.
  4. Use 1 tbsp of goat cheese for a single salad without the vinegar oil mixture for super easy quick healthy meal. 

12 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
add Row
add block