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


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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