Beet Up The Greens: A Mystical Salad
Beet Salad
  • 6cups spring mix
  • 1-2 beets
  • 1/2cup dried cheeries
  • 1/4cup goat cheese
  • 1/4cup pumpkin seeds
Miso Dijon Vinegrette
  • 1/2cup white balsamic
  • 1 1/2tablespoon Miso
  • 1/2 lime, juiced
  • 1tablespoon olive oil
  • 2teaspoons Dijon mustard
  1. Mix salad ingredients into a large bowl. Feel free to change amounts of ingredients; this is just a rough guideline. For the beets, you can peel and shred them raw with a cheese grater. If you like them steamed, wash, boil 1 inch water in pot, put beets in steaming basket, lower heat, cover, steam on stove until soft, about 30 minutes, plunge in cold water, remove skins and cut. If you like beets roasted, wash, toss in olive oil, wrap in foil, bake at 375 F until soft, about 45 minutes, cool, peel and cut. You can also find yummy beets fully cooked, cut and packaged at Trader Joes and, I’m sure, other grocery stores. Mix dressing ingredients in separate bowl. Toss desired amount of dressing with salad. Store any remainder of dressing in fridge for another salad!