Mediterranean-style salad that is nutritious, healthy, and gluten-free. This nutritious beet salad has a slight smoothness from the goat cheese and a crunch from the cashews.
My longtime secret love is beets. My spouse makes the joke that since I consume them frequently, if there is ever a scarcity of beets, it will be my fault. In addition to the fact that I enjoy the taste of beets, this article has more information on the health advantages of beets.
Though the truth is that I frequently eat beets plain, I really ought to post more beet dishes. When they are soft, I boil them in water for 20 to 30 minutes, let them cool, peel them, and then I just eat them with some olive oil. Frequently also with some goat cheese.
So I made the decision to prepare the beets differently this time. I made a salad of beets. goat cheese is used. Along with homemade salad dressing made with honey, lemon, and olive oil, spinach, cranberries, and cashews.
Ingredients for beet salad
Beet Salad:
- 2 beets , cooked, sliced
- 4 oz baby spinach
- ½ cup cashews , roasted
- ¼ cup dried cranberries
- 2 oz goat cheese
Honey-Lemon salad dressing:
- ¼ cup olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Baby spinach, cooked beet slices, roasted cashews, and dried cranberries should all be combined in a salad bowl. Beets can be prepared by boiling them for 20 to 30 minutes in water, letting them cool, peeling them, and then slicing them. Goat cheese isn't included yet.
- Combine the salad dressing ingredients (olive oil, honey, and lemon juice) in a separate small bowl. Until mixed, whisk.
- Mix the beet salad after adding the salad dressing. Not all of the salad dressing should be added at once. Just enough to your taste to cover the salad. You might not need to use the entire amount of dressing. Add goat cheese crumbles on the top of your beet salad.
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