The perfect Lunch
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Childlove beets
There are so many beautiful herbs at the farmer’s markets right now so I decided to give this salad a twist by adding lots of fresh herbs!
For the salad you’ll need:
- 3-4 medium sized beets
- Salad Mix
- Herbs of Choice roughly chopped- I used dill, basil and cilantro
- Goat Cheese, finely shredded – my favorite is the Alta Dena Brand
Simply bake the beets (skins in tact) in a 425 deg oven for about 45min or until soft all the way through. You should be able to pierce easily with a knife. Slice the beets into quarters; you may peel off the skin if you like but I usually keep them on.
For the vinaigrette you’ll need:
- 3-4 Tbsp. white wine vinegar or lemon juice
- 1 Tbsp. Dijon mustard
- 3/4 c. olive oil
- Salt and fresh cracked pepper to taste
- Squeeze of NuNaturals Stevia
Toss the salad mix and chopped herbs with the Vinaigrette, then top with warm beets and goat cheese. Mmmm, this is one of my favorites, enjoy!!
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