The perfect Lunch
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Childlove beets, and I love goats cheese. The combination of the three is absolutely delicious and incredibly simple. This recipe is perfect for lunch or dinner and will be an instant hit when entertaining. It’s also properly combined, digests easily, and won’t wear out your waistline!
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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