gluten free | vegetarian | soy free | egg free

40 minutes or less

What You’ll Need:

For the salad:

1 bunch fresh red or golden beets, roasted & sliced OR a package prepared beets from produce section

Parchment paper

1/2 pound baby spinach

4oz log soft goat cheese

1/2 cup walnuts

1/2 pound fresh strawberries, sliced

For the dressing:

1/4 c olive oil

3 Tbsp balsamic vinegar

1/2 Tbsp PURE maple syrup

1 shallot

pinch sea or Himalayan salt

1/2 tsp Dijon mustard

If roasting beets, preheat oven to 400*.

Line a baking dish with parchment paper. Remove beets from greens, rub with olive oil & sea salt.

Place whole beets in lined baking dish & cook for about 40 minutes, or until a fork slides out smoothly. Just like baking a potato! (You can do this up to 5 days ahead of time).

Meanwhile, combine ingredients for dressing in a food processor or small blender. Puree until creamy.

Divide salad ingredients equally between (2) large plates or into 1 large serving bowl.

Toss with dressing just before serving.

Serves 3