(Serves 1)
For the dressing
- 1 1/2 tbs Olive oil
- 1 tsp Balsamic vinegar
- 1 tsp Pure Maple Syrup
- 1 dash each: sea salt, black pepper, tarragon, basil
Whisk together the dressing ingredients.
Roasted Beets
(You will use part for this salad and save the rest for another meal)
- Fresh beets, washed and sliced 1/4” thick
- 1 tbs olive oil or avocado oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp tarragon
- 1/2 tsp ground fennel
Preheat oven to 400 degrees
Line a sheet pan with foil and spread the beets out on the pan.
Drizzle the beets with olive oil, turning them to coat both sides. Sprinkle the seasonings on both sides.
Bake 30 minutes turning them over mid way. Check for doneness and bake an additional 5-10 minutes if needed.
For the salad
- 3-4 cups of mixed greens: kale, arugula and lettuce
- 2 thin slices of red onion
- 1 Celery stalk, sliced
- 1/4 cup pecans (or walnuts)
- 2 oz. Goat cheese
Toss the kale and arugula with the dressing until fully coated and allow it to rest,
When the beets are ready:
Blend the remaining lettuce with the kale mixture and add to a serving dish.
Arrange the other ingredients on top. Season with salt and pepper
