Beet & Goldenberry Salad Recipe
A terrific green salad with plenty of flavor “pop” from tangy goldenberries‚ candied walnuts and earthy roasted beets.
6 small beets, trimmed and scrubbed
3 Tbsp. olive oil, divided
½ cup raw walnuts
1 Tbsp. coconut sugar
⅛ tsp. ground nutmeg
1 Tbsp. agave syrup
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
5 oz. mixed baby greens
¼ cup Navitas Organics Goldenberries
Sea salt and black pepper
Preheat oven to 350° F. Toss the beets with one tablespoon olive oil in a baking dish. Season with salt and pepper, cover the dish with foil and bake for 60-75 minutes or until beets are tender. Let the beets cool, then peel and cut into wedges. Chill in the refrigerator until ready to use.
Meanwhile, line a plate with parchment paper. Add the walnuts to a small skillet over medium-high heat. Toast for a couple minutes to warm, then add the coconut sugar, nutmeg, one tablespoon water, and a pinch of salt and pepper.
Cook, stirring constantly, until the sugar is dissolved and the water has evaporated, about 2-3 minutes. Remove from heat and place on the prepared plate to cool.
In a small bowl, make the dressing: Whisk together remaining two tablespoons olive oil, agave, vinegar, Dijon mustard, ¼ tsp. sea salt, and black pepper.
To assemble, place the greens, cooked beets and goldenberries in a large bowl. Add the dressing and gently toss. Transfer to serving plates and top each plate with candied walnuts. Serve immediately.
Makes 4 servings
Submitted by Julie Morris | Luminberry