Root veggies are often thought of during the fall and winter months, however, beets are a perfect late spring, early summer vegetable. They are easy to make, full of flavor and packed with health-promoting phytonutrients!
Give this amazing beet salad a go, it’s sure to be a favorite!
1 pound of spring mix
¼ cup of unsalted mixed nuts (almonds, cashews, walnuts, pistachios, pecans)
1 cup of crumbled goat cheese
3 medium sized beets (cooked, cooled and sliced)
1 tsp spicy brown mustard
¼ cup of EVOO
2 tbsp of white wine or balsamic vinegar
3 tbsp of agave nectar
¼ tsp of kosher salt
Roast or steam beets. Let cool and slice.
Whisk together mustard, EVOO, vinegar, agave nectar and salt.
Mix it all together and enjoy!
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