By Olivia Janisch

An excellent source of fiber, iron, and protein, this salad is sweet and refreshing. It’s simple but uses a blend of high quality ingredients and can be served as a delicious and healthy appetizer.

1 tbsp. raw honey

¼ c. balsamic vinegar

3 tbsp. shallots

¼ c. extra virgin olive oil

8 small beetroot, cooked and cubed

4 c. baby spinach

¼ c. dried cranberries

¼ red onion, thinly sliced

½ c. shelled edamame

1 avocado pitted and thinly sliced

4 oz. aged firm goat cheese, coarsely shaved

½ c. shelled pistachios

Whisk together honey, balsamic, shallots and olive oil. Coat the beets with some of the mixture and roast them on a baking sheet at 450 degrees for about 10 minutes, stirring occasionally. In the meantime, toss the spinach, cranberries, onion, edamame and avocado in the remainder of the dressing. Split equally between four plates and top with the beets. Garnish with pistachios and goat cheese.

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