No need to get complicated to make a succulent treat of a salad. With just a few colorful ingredients you can make a satisfying meal in a flash. Prep the beets ahead of time and refrigerate until ready to eat. Try this roasted beet and almond salad and see how you salivate.
Prep time for beets: 10 minutes
Cooking time for beets: 35-40 minutes
Prep time for salad: 10 minutes
Ingredients:
- 1 cup roasted beets
- 16 oz mixed greens
- 4 oz unsalted almonds
- 2 tbsp goat cheese
- Balsamic vinegar to taste
- 3 tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 ½ tsp fresh Thyme leaves minced
- Salt and pepper to taste
Roasting the Beets:
- Preheat oven to 400 degrees
- Chop off top and bottom of 4 beets
- Peel with a vegetable peeler
- Cut beets into bite sized chunks
- Toss beets with 3 Tbsp olive oil, apple cider vinegar, thyme, salt, and pepper
- Place on cookie sheet
- Roast for 35-40 minutes
Making the Salad:
- Mix beets, greens, and almonds together
- Add goat cheese
- Top with balsamic vinegar, olive oil, salt and pepper to taste