Name: Beet Salad
Yield: 2 servings
Ingredients: 2 cups arugala or chopped kale; 1 med beet, raw; 1 oz goat cheese, soft; ¼ cup balsamic vinegar, organic; 2 tsp olive oil, extra virgin, 100% first cold pressed, unrefined; 2 tbsp macadamia nuts (optional)

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Beet Salad

May 16, 2016

by EIR

Category Recipes

Persons

Ingredients

2 cups arugala or chopped kale
1 med beet, raw
1 oz goat cheese, soft
¼ cup balsamic vinegar, organic
2 tsp olive oil, extra virgin, 100% first cold pressed, unrefined
2 tbsp macadamia nuts (optional)

Instructions

Boil beets for 20 minutes or steam for ½ hour to 45 minutes or until tender. Steaming takes longer but retains more nutrients.
Cool beets enough to peel.
Peel and cube beets and toss with kale.
Mix balsamic vinegar and oil.
Toss with beets and kale.
Top with goat cheese.

Beet Salad

Ingredients

Instructions

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