Ingredients:
Salad:
- 4 handfuls leafy greens (e.g., baby spinach or arugula)
- 1 medium-sized beet, cooked, cut into slices or dices
- 1 oz goat cheese (or more to taste)
- 3 tablespoons walnuts, chopped
Balsamic Dressing:
- 1 ½ tablespoons olive oil (extra virgin)
- 1 ½ tablespoons balsamic vinegar
- ½ - 1 tablespoon maple syrup (alternative: honey)
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions:
Step 1: Prepare the Salad Ingredients
Wash the leafy greens. Cut the beet into slices or dice it. Chop the walnuts.
Step 2: Make the Balsamic Dressing
Add all dressing ingredients (olive oil, balsamic vinegar, maple syrup, dijon mustard, salt, and pepper) to a small bowl or jar. Mix well.
Step 3: Toss the Greens
Add the leafy greens to a bowl. Pour some of the dressing over the greens and toss to coat. Reserve some dressing for drizzling on top.
Step 4: Assemble the Salad
Place the dressed leafy greens on plates. Top with the beet, goat cheese, walnuts, and more salt and pepper to taste. Drizzle with additional dressing, if desired. Enjoy!
Notes:
- Beets: You can use pre-cooked beets or cook them yourself by boiling them in water for around 40 minutes. Add some salt to the water before removing them. Peel them carefully, wearing gloves to avoid staining your hands.
- Serving Suggestions: For a side or starter, reduce the portions. Serve with bread for a more filling main dish.
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