Roasted Beet and Almond Salad
Just in time for Earth Day this weekend, I'm excited to share some almond recipes that will help you limit food waste, including carrot top almond pesto.
Servings 6 people
Ingredients
- 1 large beet
- 3 tablespoons olive oil + more for roasting the beets
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 6 - 8 cups mixed salad greens washed and chopped (be sure to include some of the beet greens!)
- 1/2 cup goat cheese crumbled
- 1/3 cup sliced almonds toasted
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 425° F. Peel and trim the beet and cut it into 1-inch pieces. Drizzle with olive oil, wrap tightly in foil, and bake until tender when pierced with a fork, about 35 – 40 minutes.
- Meanwhile, mix together the salad dressing by combining the oil, vinegar, and honey in a jar with a tight-fitting lid. Shake to emulsify.
- Assemble the salad by tossing together the mixed greens, goat cheese, almonds, salt, and pepper in a large bowl. When ready, add the beets, drizzle with the dressing, and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Roasted Beet and Almond Salad
Amount Per Serving
Calories 185
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 130mg6%
Potassium 350mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 1270IU25%
Vitamin C 23.8mg29%
Calcium 62mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.