Beet salad
Beets, dates, and walnuts blended together for an amazing salad
Ingredients
Roasting beets
- 3 (300g) raw Beets
- 1C (273g) salt
Beet blend
- 1¼C (208) roasted Beets
- 1C (91g) walnuts
- 3/4C (43g) Dates
- 1/4C (52g) Lemon juice
- 2 Tbsp. (20g) Olive oil
- 1 tsp (5g) salt
salad
- 4C (39g) Arugula
- 1/3C (47g) Goat cheese
- 3 Tbsps. (23g) Olive oil
- 2 tsp (15g) Honey
Instructions
- Set your oven to 400℉
- Get a baking sheet and coat the bottom with a layer of salt. Place the beets on top and cover with foil.
- Roast for 45minuets to 1 hour or until a knife goes through the beets like soft butter
- After roasting, allow the beets to cool to a workable temperature (roughly 30 min)
- chop into 2-inch chunks
- In a food processor add the: beets, walnuts, deseeded dates, salt, lemon juice, and olive oil.
- Pulse until everything is evenly combined but still slightly chunky
- Add the blend to a plate and top with the arugula and goat cheese.
- Drizzle with honey and olive oil
- enjoy
Notes
Layering the bottom of your pan with salt isn’t necessary, but will prevent any beet juice from burning onto your pan.