1 beet, peeled and sliced
~2 tsp olive oil to lightly coat beets
Walnuts (can candy them if you want, but I don’t find it necessary)
Spinach and baby greens
Goat Cheese crumbles
Chicken, if desired
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
1/2 Tbsp lemon juice
1/2 tsp honey
1 tsp Dijon mustard
dash of salt and pepper
1. Lightly brush both sides of sliced beet with olive oil. Grill until tender, about 10 minutes each side.
2. In a small bowl, whisk together ingredients to make the dressing.
3. Place a large
helping of baby greens onto each of four salad plates, break
walnuts into smaller bits and sprinkle over the greens. Slice beets into bite size pieces and place equal amounts of
beets over the greens, and top with goat cheese. Drizzle each
plate with some of the dressing.