Mixed Spring Greens with Beets, Goat Cheese and Nuts

Recipe from Newtown Athletic Club registered dietitian, Lisa James on her website.

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!

Spring Greens with Beets, Goat Cheese and Nuts

Ingredients

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)

Dressing

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

Directions

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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