Vegetables in Season: Spotlight on Beets

beets

Roasted Beet and Goat Cheese Salad with Candied Walnuts

Yield: Two entrée servings
Prep Time: 20 minutes
Cooking Time: 60 minutes

For the Beets:
8 small beets
1 tsp grapeseed oil

For the Nuts:
1 cup walnut halves
1 tbs butter
2 tbsp brown sugar
dash of cinnamon
3/4 tsp sea salt
1/2 tsp paprika
2 tbsp maple syrup

For the Dressing:
1/4 cup plain 0% Greek yogurt
2 tbsp maple syrup
juice of one Meyer lemon
zest and juice of one lime
1/4 cup buttermilk
1 tbsp olive oil
1 clove garlic, grated or minced
fresh cracked pepper
sea salt

To Assemble the Salads:
Spring mix, arugula or whichever mixed greens you prefer (bitter greens do well with the beets and the sweeter dressing)
75g fresh goat’s cheese (chèvre)
1/2 an avocado, cubed
the candied walnuts
the dressing
the roasted beets