Since some of us have transitioned to working from home, we need quick healthy lunch options. I get bored with salads so I’m always looking for ways to jazz them up. This week I got beets in my produce share so beet salad it is.
I love adding nuts to salads and have them on hand at all times (store them in your freezer for a longer shelf life). I also keep a crumbled cheese on hand like goat, feta, or blue.
Roasted beets- remove stems and wash beets. Leave skins on. Drizzle with evoo and sprinkle with S&P. Cover each beet in foil. Then place all on a baking sheet and roast beets in the oven at 375 for 1 hour.
This recipe is for one.
1 roasted beet- chopped or you can use jarred beets
1 small pear- diced
Handful of raisins or dried cranberries
Handful of chopped nuts of your choice- I used pecans but walnuts would be great. Cook them in a small skillet for a few minutes before adding to the salad.
Crumbled goat cheese
Balsamic vinaigrette- I used a store brand