Roasted Beet Salad

Ingredients

For the salad

• 6 to 8 roasted, peeled beets

• 1/2 cup of chopped Spinach

• 1/4 cup (or handful) of chopped mint

• 1 to 2 tablespoons of pistachios 

• 1 tablespoon of sunflower seeds

• 2 ounces of garlic and herb goat cheese

• 1/2 teaspoon of dried thyme (double if fresh)

For the dressing

• 1/4 cup of olive oil 

• Juice of one lemon 

• Lemon zest of one lemon

• 1 tablespoon of honey

• 1/4 teaspoon of thyme 

• 1/2 teaspoon of black pepper

• A pinch or two of kosher salt (can always add more)

Preparing:

I recommend to start with the dressing. In a measuring cup whisk together all the ingredients—olive oil, lemon juice, lemon zest, honey, thyme, black pepper, and salt. Set aside to use later.

Cooking:

Slice up your peeled beets and pat them dry with a few paper towels. This will help keep the salad crisp. Once you see the beets look dry, add them to a large bowl. Next chop your spinach and mint leaves, and add to the bowl. Remove pistachios from their shells and give the nuts a rough chop. Toss them into the salad along with the sunflower seeds and thyme. Using your fingers, crumble the goat cheese on top of the vegetables. And lastly drizzle the dressing you made earlier.