A perfect dish to transition from summer to fall – this beet salad is packed with nutrients and can be served on its own or over quinoa or spinach as a meal!
Total time
Servings
Ingredients
5 medium-sized beets trimmed & cleaned
1/3 cup pecans (candied or plain)
1/2 shallot, minced
1/2 tsp salt
1 tbls Dijon mustard
1 tbls honey or maple syrup
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces of goat cheese, crumbled
Steps
Boil the beets in a saucepan for 20-30 minutes.
Drain, cool, peel, and cube the beets (set aside).
Make the dressing - whisk oil, shallots, salt, Dijon mustard, maple syrup (or honey), and vinegar in a small bowl.
Add beets, dressing, pecans, and goat cheese to a bowl and toss.
