Fall · Salads & Sides

Farm Fresh Beet Salad

Name: Farm Fresh Beet Salad
Yield: 4
Ingredients: 4 medium roasted red and/or golden beets, peeled and sliced or cubed; 5 oz arugula or spring mix; 1 Honeycrisp apple or ripe pear, thinly sliced; ¼ small red onion, thinly sliced; ½ cup toasted walnuts; 2 oz crumbled goat cheese; 16 oz grilled chicken, salmon, roasted turkey breast, or tofu; Option to serve with a slice of sourdough to meet your macro goals; Maple Dijon Vinaigrette: 3 Tbsp extra-virgin olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 Tbsp pure maple syrup, 1 garlic clove minced, sea salt and freshly ground black pepper

Roasted beets, apple, and walnuts over arugula with a maple Dijon vinaigrette.

Servings: 4
Calories: 470per serving
Protein: 41g
Carbs: 19g
Fat: 27g
Fiber: 4g

Ingredients

4 medium roasted red and/or golden beets, peeled and sliced or cubed
5 oz arugula or spring mix
1 Honeycrisp apple or ripe pear, thinly sliced
¼ small red onion, thinly sliced
½ cup toasted walnuts
2 oz crumbled goat cheese
16 oz grilled chicken, salmon, roasted turkey breast, or tofu
Option to serve with a slice of sourdough to meet your macro goals
Maple Dijon Vinaigrette: 3 Tbsp extra-virgin olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 Tbsp pure maple syrup, 1 garlic clove minced, sea salt and freshly ground black pepper

Method

Whisk together all vinaigrette ingredients.
Divide the greens among four bowls.
Top with roasted beets, apple or pear, red onion, walnuts, protein, and goat cheese if using.
Drizzle with vinaigrette just before serving.

Recipes from the Nova Wellness kitchen. Nutrition values are estimates.