You may be stuck with purple stained hands for a day, but preparing and eating beets are well worth it. Beets give off a vibrant, deep purple color and they are brimming with nutrients and chock full of fiber. Beets don’t have to be eaten plain; their flavor can be brought out even more when paired with local goat cheese and a drizzle of olive oil.
This week during OBC Eats, I will be sharing with you a beet and goat cheese salad, paired with slivered almonds, arugula, roasted pecans and organic chicken breast.
Beet and Goat Salad: * Try to use organic and local ingredients when possible.
Serves: 3-4 People
1 bag of arugula
1 log of goat cheese
½ c. of slivered almonds
½ c. roasted pecans
2 lb. grilled chicken breast
6 whole beets- roasted, peeled and chopped
3 TBSP olive oil
3 TBSP vinegar
1: In a large mixing bowl, toss together arugula, chopped beets, almonds, and roasted pecans. Lightly coat in olive oil and vinegar, then add small pieces of goat cheese onto the salad and top with stripes of grilled chicken.
I love being able to add colorful vegetables such as beets to my salad, and also have it be filling and satisfying. This beet salad does just that by offering a mix of vegetables, nuts and local goat cheese to top it off!