This is an easy, power-packed salad that is as delicious as it is healthy.

 

Salad
5 C. power greens or arugula
1 1/2 C. roasted beets (cubed) about 3 medium size beets
1/2 C. dried cherries
1/2 C. toasted walnuts (chopped)
1 small avocado (cubed)
4 oz. soft goat cheese (crumbled or dollops)
salt and pepper to taste

Dressing
1/2 C. balsamic vinegar
6 T. shallots (thinly sliced)
3 T. honey or agave
2/3 C. extra virgin olive oil

For dressing:
Whisk together vinegar, honey and shallots. Continue to whisk and drizzle in olive oil. Set aside.

To roast beets:
Heat oven to 450 degrees-utilize convection if you have it. Peel beets and cut into a small cubes (see picture). Toss beets with just enough salad dressing to coat; add salt and pepper. On a sheet pan place enough foil to cover the bottom of pan. Place coated beets in foil and loosely wrap up to make a sealed package. (This is to steam the beets) Bake for 25 minutes. Open up foil to expose beets. Stir. Continue to roast beets for 20-25 minutes until tender/firm, not crunchy. Cool.

Assemble salad:
Layer all ingredients 3 times; greens, cherries, walnuts, avocado, goat cheese, beets. Repeat layers 2 more times. You can toss the salad with the dressing (you do not have to use all the dressing–add to taste) or serve it on the side.

 

Serves 4.

Jayme Burton Arnold

Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE