Delicious, nutritious beet salad recipe!
Preheat the oven to 400˚ F.
Place the beets on a large sheet of tin foil and drizzle with 3 tablespoons of olive oil. Wrap the beets in foil, roast for 1 hour and let cool.
In a blender, add Bone Suckin’® Yaki®, olive oil, lemon juice, red wine vinegar and shallots.
Puree the ingredients in a blender for 1 minute.
When the beets are done and cooled to the touch, wrap one at a time in a paper towel and rub off the skin. Dice the beets into 1/4 inch pieces and pour the dressing over the beets.
Place the salad mix evenly onto 4 plates, arrange pears over the salad and top with 1/4 cup of the beet mixture. Sprinkle with almonds and goat cheese. Enjoy!
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Ingredients
Directions
Preheat the oven to 400˚ F.
Place the beets on a large sheet of tin foil and drizzle with 3 tablespoons of olive oil. Wrap the beets in foil, roast for 1 hour and let cool.
In a blender, add Bone Suckin’® Yaki®, olive oil, lemon juice, red wine vinegar and shallots.
Puree the ingredients in a blender for 1 minute.
When the beets are done and cooled to the touch, wrap one at a time in a paper towel and rub off the skin. Dice the beets into 1/4 inch pieces and pour the dressing over the beets.
Place the salad mix evenly onto 4 plates, arrange pears over the salad and top with 1/4 cup of the beet mixture. Sprinkle with almonds and goat cheese. Enjoy!
