I love beets but don't cook with them because they're messy. Yes, I said it. I'm kinda lazy that way. But when my daughter specifically asked for beets (and even went to the store herself to buy them)... well I sucked it up, took precautions, and didn't make a mess.
And this salad, topped with a little crumbled goat cheese, was amazing!
Here's roughly the recipe:
Everything is organic
3 cups of broccoli, chopped bite size
3 large beets, roasted, chopped and cooled
1 cup of pecans
1 small red onion sliced
Olive oil vinaigrette, whisk together:
1/3 cup olive oil
2/3 cup balsamic vinegar (get creative here and use a fruit infused vinegar)
Pinch of sea salt
Toss together (best if chilled for a couple of hours) and top with crumbled goat cheese before serving.
Cathy McCann is a functional nutritionist, coach, writer, speaker, and mom, who is passionate about guiding women through the journey of healing and rediscovering themselves in mid-life.