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Broccoli & Beet Salad Recipe

6/20/2017

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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.  


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    Cathy McCann is a functional nutritionist, coach, writer, speaker and meditation teacher, who is passionate about health and guiding people through the journey of healing.  

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  • Home
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  • Blog
  • Contact Me
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  • Disclaimers, Legal, Privacy Policy
  • Anti-Anxiety Smoothie Recipes