Roasted Beet Salad

You can make this one up as you go along – if you don’t have arugula use kale or spinach. If you don’t have sunflower seeds use pumpkin seeds….but don’t skimp on the goat cheese. The cheese and beet combination is fabulous.

    1. Roasted Beets
    2. Arugula
    3. Sunflower seeds
    4. Goat Cheese
    5. Lemon Vinaigrette (see recipe below)

Toss everything together in the proportions you prefer – I go HEAVY on the beets : )

Lemon Vinaigrette Recipe

  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • zest of 1 lemon (1/4 tsp packed)
  • 1 tsp Dijon mustard
  • 2 garlic cloves minced or pressed (1 tsp)
  • 1/2 tsp salt*
  • 1/4 tsp freshly ground black pepper
Place all ingredients in a bowl and whisk to combine. Or, place all ingredients in a jar, and shake to combine. Store leftovers in the refrigerator for up to 10 days.

Click here for my roasted beet recipe!