Sometimes salad gets boring, but my new favorite has a bunch of unique flavors and I’m eating it every day. I got most of the idea from Elemental Wood Fired Pizza in the University District in Seattle but I changed a few things. The salad would still be good without the beet, and with a chopped apple added!
Golden Beet Salad Recipe
+ Arugula, radicchio, and frisée lettuce
+ 1 chopped pear
+ handful of (glazed) walnuts
+ sprinkle of bleu cheese (or feta)
+ 1 sliced roasted golden beet – sprinkle with olive oil and pepper and roast on the barbecue like any vegetable then slice. Or, add oil/pepper and wrap in foil to roast in the oven on 400* for about an hour, until you can poke thru the beet with a toothpick.
+ 1/8 cup pear Gorgonzola vinaigrette or other light dressing.
For meal prep, keep dressing separate until ready to eat!