Beet Salad May 16, 2016 By Jump to recipe Beet Salad May 16, 2016 by EIR Category Recipes Persons 2 Prep Time 15 minutes Cook Time 45 minutes 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. Tags beet salad, Eating in the Real, Eating in the Real with Renee, salad recipes, salads © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.