vegetarian | gluten free | egg free | soy free

40 minutes or less* | batch prep

*Reduce prep time to under 20 minutes by roasting beets ahead of time, or buying peeled, cooked beets from the produce section of your grocery store.

What You’ll Need:

2 bunches fresh red or golden beets

parchment paper or a silicone mat

8 ounces soft goat cheese

1 c pecans

2 (5-7oz) bags baby salad greens, any variety

For the dressing:

3/4 c olive oil

1/2 c balsamic vinegar

2 Tbsp local honey

1 shallot

1/2 tsp sea or Himalayan salt

1/2 Tbsp Dijon mustard

If roasting beets, preheat oven to 400*.

Remove beets from greens, rub with olive oil & sea salt. Place whole beets in a roasting pan lined with parchment paper or a silicone mat & cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato! (You can do this up to 5 days ahead of time to have on a hand for a quick meal.)

While beets roast, combine ingredients for salad dressing in a blender or small food processor. Pulse until creamy.

DIvide salad ingredients equally between (4) containers for quick grab & go throughout the week, or combine into one large serving bowl to share.

Slice cooked beets and add to salads. Drizzle with balsamic dressing just before serving.

Serves 4.