The Beet Salad main ingredient, the beets are one of those vegetables that you can eat all year long, they seem to fit in at every season. They are light enough for the warm summer days and filling enough for the cold and long winter nights. They are beautiful in color, low in calories and full of impressive health benefits. Beets clean the liver, keep you regular, regulate bold pressure and fight inflammation just to name a few of their benefits. We will be sharing a recipe that is easy and simple enough for you to make all year long.
Enjoy!
Don’t miss our Day 11 – Papaya Smoothie.
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Visit us every day for more healthy recipes and if you make this dish share a picture with us.
Beet Salad
- January 18, 2021
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Ingredients
- 8 Beets
- 4 oz Goat Cheese
- 1 Package Baby Spinach
- ½ Orange
- 5 Tbsp Olive Oil
- 3 Tbsp Honey
- 2 Tbsp Pepitas
Directions
- Step 1
- Preheat the oven to 400 °F.
- Step 2
- Wash and scrub the beets and remove the ends. Wrap each beet in aluminum foil and place them on a sheet pan. Put them into the oven and roast for 50 minutes to an hour, until they are tender.
- Step 3
- Unwrap each beet and let them cool. Once they have cooled peel and slice the beets.
- Step 4
- Whisk the olive oil, honey and the juice of the orange. Add salt and this will be the dressing.
- Step 5
- Add the spinach into a bowl along with the beets and the dressing.
- Step 6
- Mix and then crumble your goat cheese over the salad and the pepitas.
