This delightful beet salad is simple to make for every day but special enough to wow your guests.
Serves 2
Ingredients
- 2 huge handfuls baby spinach
- Red onion to taste
- 6-8 cherry tomatoes
- 2 teaspoons sunflower seeds
- 2 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- 2 teaspoons crumbled goat cheese
- 1 beet (sliced and roasted)
- 1 teaspoon coconut oil
Preheat oven to 350º F. Slice beet into thin rounds, approximately 1/8” thick, then slice in half to make half moon shapes. Spread a teaspoon of coconut oil on a baking pan or cookware dish that is oven-friendly. Place beet slices on the cookware and roast for 25 minutes. Flip beets over 20 minutes through.
Toss spinach, chopped red onion, cherry tomatoes and sunflower seeds in a mixing bowl with olive oil and balsamic vinegar. Divide salad between two serving bowls.
Allow beets to cool for a few minutes, then add to the salads. Top with crumbled goat cheese. Enjoy!
This article was originally published on NaturallySavvy.com
