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ROASTED RED PEPPERS & GOAT CHEESE SALAD WITH BASIL DRESSING

BALSAMIC BEETS & GOAT CHEESE SALAD

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Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 beets 15 ounces
  • 1 small red onion
  • 3 ounces goat cheese
  • 1 tbsp toasted pumpkin seeds
  • pinch of salt
  • 1 tsp olive oil
  • 3 tbsp balsamic vinegar
  • spring mix

Method
 

  1. In a frying pan on medium heat add olive oil. Chop beets into slices and add to the pan. Chop onion into half rings and add to pan. Add salt.
  2. Once onions are softened add balsamic vinegar. Stir well to let the onions and beets get coated in the balsamic. When the balsamic has been absorbed and the pan is dry, turn off heat and let cool.
  3. In a small frying pan on medium-high heat toast the pumpkin seeds. They are ready when they get puffed and start to pop. Do not walk away – watch them. It doesn’t take long and they can burn really fast.
  4. On a bed of greens add the beets and onions. Toss, the beets and onions have oil and vinegar in them and dress the salad. Add goat cheese and finish with toasted pumpkin seeds.

Notes

The beets and onions are enough for 4 single salads or 1 big family salad. But make this your own salad. Use as much as you want and whatever greens you like. Add as much cheese and pumpkin seeds as your heart desires. Enjoy!