beet salad
Ingredients
1 package of mixed salad greens
1 beet
1 green apple
1/3 cup pecans
1/2 cup pomegranates
1/4 cup of olive oil
1/3 cup maple syrup
1/4 tsp cayenne
Balsamic Citrus Dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice
salt and pepper to taste
Preheat oven to 400°
Cut beets into thin slices. Toss with olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake at 400°for 20 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.
While the beets and pecans are baking, thinly slice green apple, and separate the arils from the pomegranate.
Add the greens to a large bowl. Add the pomegranate arils, pecans, vegan feta cheese, beet and apple slices. Give the salad a gentle toss.
To make the dressing, combine the olive oil, balsamic vinegar, orange zest & juice with a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad and Enjoy!