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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AuthorCathy McCann is a functional nutritionist, coach, writer, speaker and meditation teacher, who is passionate about health and guiding people through the journey of healing. Archives
October 2020
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