This lovely salad of greens, roasted golden beets and toasted walnuts with a light dressing is super simple, yet elegant and healthy. It's perfect for any season. Adapted from "The Sprouted Kitchen" by Sara Forte.

Prep time: 15 minutes  

Cook time: 60 minutes  

Total time: 75 minutes 

Yield: 4 salads

 
Golden Beet Salad with Toasted Walnuts

Ingredients

  • 2 large golden beets, or 4 small golden beets
  • 1 tablespoon olive oil
  • 3/4 cup apple cider vinegar
  • 3 cups arugula, baby spinach, or other greens
  • 1/2 cup toasted walnuts
  • Zest from one lime
  • Vegan feta cheese or crumbled goat cheese (for a non-vegan topping option)
Cooking Directions
  1. Preheat the oven to 450 degrees Fahrenheit. Rinse the beets and coat them with the olive oil. Wrap them in foil and place on a baking sheet. Bake about one hour, or until tender all the way through (test by poking one with a fork).
  2. In a small saucepan, bring the vinegar to a simmer and let it simmer until it is reduced by one third. Let cool.
  3. When the beets have cooled off, peel them and slice them into rings. Toss them with the reduced vinegar.
  4. Place a handful of greens on the center of the plate, sprinkle with a little bit of olive oil, and top with the golden beet slices. Sprinkle a little of the lime zest, a handful of the toasted walnuts and, if desired, a bit of crumbled vegan feta or, for a non-vegan version, some crumbled goat cheese. Grind a little pepper over the top, serve, and enjoy!

golden beet salad

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