Baby Beets & Greens Salad

Products in this Recipe:
Beets
Prep time:
8 min.
Cook time:
NA
Total time:
8 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Baby Whole Pickled Beets
2 tbsp. lemon, lime, or orange juice
1 tsp. lemon, lime, or orange zest
Salt and pepper, to taste
0.25 cup olive oil
1 (10 oz.) package mixed salad greens
0.5 cup dried apricot springs, cut into 1/4" wide strips
4 oz. goat cheese log
0.5 cup toasted almonds, pecans, or pistachios, finely chopped (optional)
Directions

Drain beets; reserve 2 tablespoons liquid in small bowl. For dressing, whisk together beet liquid, lemon juice, zest, salt and pepper, as desired, then whisk in oil. Make Nut-Crusted Goat Cheese Rounds by cutting six 1/4" thick rounds from cheese log. Coat rounds with nuts; double if desired.

Divide greens among 6 salad plates. Top with beets and apricot strips. Place 1 or 2 goat cheese rounds on each salad, as desired. Pass dressing.

More Healthy Meals

BBQ German Potato Salad

Preheat oven to 350oF.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.