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Beet & Goldenberry Salad Recipe
A terrific green salad with plenty of flavor “pop” from tangy goldenberries‚ candied walnuts and earthy roasted beets.
INGREDIENTS6 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 |
DIRECTIONSPreheat 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 |
A terrific green salad with plenty of flavor “pop” from tangy goldenberries‚ candied walnuts and earthy roasted beets.
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
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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.