Roasted Beet Salad With Goat Cheese Vinaigrette

Original recipe from Canadian Living Magazine, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

I think you’re really going to enjoy this delicious salad. You can always omit nuts for seeds like hemp, chia, or pumpkin. You can also add sliced organic chicken, or salmon. It’s a light and wonderful way to add some much needed nutrition to your day.

3/4lb beets, cut into wedges
1 Tbsp olive oil
1 apple, thinly sliced
1 small red onion, thinly sliced
1 Tbsp honey or maple syrup
1/3 cup pecans, chopped, halved, or whole
1/4 cup fresh dill, chopped

Vinaigrette:
1/4 cup goat cheese or feta, crumbled
1/4 cup fresh dill, chopped
1 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
salt and pepper

Preheat the oven to 400F. Place beets on parchment paper-lined baking sheet. Drizzle with olive oil. Season with salt and pepper and toss gently to coat well. Spread out in a single layer and bake, stirring halfway through, until tender. (40-50 mins). Let cool.

Divide the roasted beets among plates or in bowls, top with sliced apple and onion. Drizzle with honey and sprinkle with pecans and dill. Mix vinaigrette ingredients together and drizzle on top.