Aug 13, 2018
ROASTED BEETS SALAD
For the Beets
1 bunch medium beets (about 3)
1 tablespoon extra virgin olive oil
For the Salad
10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
3 ounces goat cheese
1/2 cup walnuts, coarsely chopped
For the Vinaigrette
2 tablespoons honey
1-1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1-1/2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons vegetable oil
Drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.
Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.
The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to emulsify.
When you’re ready to serve, toss the greens with the dressing. Divide the salad onto plates, then sprinkle with goat cheese, walnuts and beets.
Book a Call with Gemi Today!
You’re feeling ready to find out how your life could be improved with health insights that are specialized for your own brain, body, and lifestyle. Gemi will push the envelope, and ask the questions to get you out of your comfort zone, in a good way. What are you waiting for?
CEO & Founder
Nourish the Brain
Clients who get the most from Gemi’s Health Coaching Programs are looking to create balance in their lives with a much needed reset. They are tired of diets that fall short, and are motivated to make real changes that will produce visible results. On a deeper level, they are equally motivated to find the hidden paths to clearer thinking.