Beet and goat cheese salad

Ingredients:

(serves 2)  A  V  B Gf

  • 1 bag of organic mixed greens
  • 1 red or yellow beet (cooked)
  • Soft and fresh goat cheese
  • A small handful of pine nuts or pecan nuts

Dressing:

  • 1 Tbsp. of balsamic vinegar
  • 3 Tbsp. of EVOO
  • Salt (to taste, optional)
  • Pepper (to taste, optional)

Wash the beets and leave them wet. Wrap them in foil and place them on a cookie sheet. Cook in the oven at 400F for 45/50 minutes. Once cooled, peel them by removing the outer skin with a knife.
Rinse the organic mixed greens and arrange them on the serving dishes. Cut the goat cheese in small pieces and slice the beets; arrange these two ingredients on the greens, together with the nuts.
In a small bowl, mix the dressing ingredients. Pour the dressing on the salad.

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