BEET & GOAT CHEESE SALAD

Written By Stephanie Deegan
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If you are a fan of beets, this salad is for you!

With summer within reach, I find myself looking for lighter recipes and side dishes, especially salads. Salads are an easy way to get leafy greens into your daily routine and don’t weigh you down.

Beets are kind of amazing (a sentence I never thought I’d write and, I’ll bet, a sentence you never thought you’d read).

In addition to being a beautiful color, beets are really good for you. They help to make your immune system stronger, fight inflammation, and detoxifies your liver*. Even more surprising to me when I started to research this powerhouse root veggie, beets also support bone health which is important as we age.

I’ve always liked the taste of beets, but the biggest hurdle to eating them was the prep. They taste better when you prep them (vs. canned) but it takes time. Time I don’t have.

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And then I found these.

Beetology does the dirty work for you. These cooked, peeled whole beets come in a package of four. All you have to do is break open the package and get started.

Easy peasy.

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You still need to wear rubber gloves if you don’t want your hands to be stained. I didn’t think about that until it was too late, but it was all worth it in the end.

RECIPE

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INGREDIENTS:

  • 2 Tablespoons Extra Virgin Olive Oil

  • 2 Tablespoons Lemong Juice

  • 1 Tablespoon Dijon Mustard

  • 1 teaspoon Honey

  • 4 Medium Sized, Prepped Beets

  • 6 oz. Goat Cheese

  • Pickled Red Onion

PROCESS

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STEP 1:

In a medium-sized bowl, whisk olive oil, lemon juice, Dijon mustard, and honey together.

Take half of the dressing and put it in a storage container. Leave the other half in the bowl.

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STEP 2:

Slice the beets evenly. Place them in the bowl with the dressing and gently toss to coat.

If you are concerned about staining your hands, wear rubber gloves. If you don’t have rubber gloves, simply rub lemon juice and salt on your hands before you wash them.

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STEP 3:

Assemble the salad. I’m using mixed Spring greens as my base, adding the beets, pickled onion, and goat cheese. Because you have coated the beets in dressing, you don’t need to add more, unless you want to.

This is simple, beautiful, and delicious. I will make this on the weekend and eat it all week for lunch or as a side dish at dinner. And with all recipes, make this your own. If you don’t like Goat Cheese, Feta would be good with this too. I really like the bite that the pickled onions bring to this, but if you are not a fan, leave them out.

Enjoy!

#grayhairblogging # grayhaircooking

Nutritional Information

Nutritional Information is pulled from MyFitnessPal

Calories: 191 Fat: 10g Protein: 8g Fiber: 4g Carbohydrates: 17g

Servings: 6

Storage: Store in an airtight container for up to a week.

*Sources:

• https://livewellzone.com/beets-and-hormone-balance/

Stephanie Deegan
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