An easy recipe to fall in love with salad again! Add extra chicken or smoked salmon for more protein.
Time: 15 mins
Serves: 2-4 people
Ingredients:
- 2 medium-large beets, diced
- 2 Tbsp extra virgin olive oil
- 1 and a 1/„2 Tbsp fresh lemon juice
- 1/„4 tsp sea salt
- 1/„4 tsp maple syrup (optional)
- 2 c fresh-squeezed orange juice
- 1 Tbsp shallots diced
- 1/3 c chopped pistachios or other nuts, toasted (optional)
- 1 Haas avocado, thinly sliced
- Squeeze of fresh lemon or lime juice
- 6 to 8 c mixed salad greens, rinsed and spun dry
- Optional: 5 ounces organic goat cheese, crumbled
Directions:
- Preheat the oven to 425°F.
- Roast beets for 30 minutes or more (depending on size), until tender and fragrant. Remove from the oven, cool. Cut into small cubes.
- While beets are roasting, make the dressing by combining olive oil, lemon juice, sea salt and maple syrup.
- Bring the orange juice and shallots to a boil over high heat in a sauteÌ pan. Decrease the heat to medium and simmer until the liquid has reduced by half (about 20 minutes, but it could happen faster, so don/€™t wander too far). Remove from the heat and cool to room temperature.
- Slowly whisk the dressing into the orange juice. Taste the dressing; you may need a spritz of lemon juice, a pinch of salt, or a few drops of maple syrup.
- To assemble the salad, toss the avocado slices with the lemon juice to prevent them from browning. In a large bowl combine greens, avocado, and beets. Coat lightly with homemade salad dressing. Arrange the salad on a plate and top with the goat cheese and toasted pistachios.