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!
2 thoughts on “Golden Beet Salad Recipe”
Hi there, I discovered your web site by the use
of Google even as searching for a related topic, your web site got here up,
it appears to be like great. I’ve bookmarked it in my google bookmarks.
Hi there, simply changed into aware of your blog via Google, and located that it is truly informative. I’m going to watch out for brussels.
I will appreciate for those who proceed this in future.
Lots of other folks will likely be benefited from your writing.
Oooohhhhh yum!!!!!! I am a dedicated salad eater…errr day!!! I usually stick with 1 gala apple, chopped green onion, 1 avocado, sliced carrots, cucumber (sometimes), organic baby spring mix of lettuce (4 or 5 dif types of lettuce) and a raspberry walnut vinaigrette. Yumza!!!!! I’m am always looking for new recipes to change up my routine. I will def try this one!! Happy eating and healthy living…,one day at a time!!