Beet & Goldenberry Salad Recipe

INGREDIENTS 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	DIRECTIONS 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

INGREDIENTS

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

DIRECTIONS

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