Roasted Beet Salad

 

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1 bunch beets, washed w greens and tail removed
1 cup spinach leaves washed
1/8-1/4 cup Gouda, chopped in small pieces
Handful of walnuts, roasted for extra flavor
Balsamic dressing of choice
Pepper
Sea salt

 

The base of this recipe is roasted beets and i simply got creative with what I had in my kitchen.  You could use different cheese, different nuts, roasted nuts and other greens if your particular taste varies from the recipe.  All you need is roasted beets and you can throw the rest together very quickly.

Preheat oven to 400 and remove Beet tail and tops.  No need to peel or clean them!  Wrap beets in aluminum foil and place on a rimmed baking sheet (see below).  Place in the oven and roast for 45 minutes.

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Let beets cool and remove skin if you desire (it will pretty much peel off although you can just eat it if you like!).  Cube the beets and either use or store for later usage.

To roast nuts, simply place on a baking sheet in your toaster oven and turn dial to medium-low toast.  You want them to get golden without browning much.

To create this salad simply take spinach, nuts, cheese and beets and toss together in a bowl.  Add dressing, salt and pepper for taste and enjoy!

Beets are wonderfully detoxifying and healthy and are so EASY to make.  Plus they certainly add deliciousness to any salad and create additional layers of flavor.  I love em!

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