My Favorite Salad

serves 2 for dinner or 4 for a side salad

This is a salad recipe for all the salad haters out there, myself included. It’s the perfect combination of textures and flavors. Follow the recipe to a T, or dont! I’m providing lots of options and ideas for toppings.

RoastedBeetSalad.JPG

Ingredients:

  • 1/4 cup extra virgin olive oil (the best you can get)

  • 2 tablespoons any vinegar (white wine, red wine, apple cider)

  • 1 garlic clove, lightly smashed

  • 1 (5 ounce ) box of baby spinach or baby kale, or a mix

  • 2 roasted beets (yellow or red), cut into cubes (recipe to follow)

  • 1 pear or apple, cut into cubes

  • a few kalamata olives, chopped

  • small chunk of feta cheese, crumbled

  • about 1/4 cup roasted and salted sunflower seeds

  • 1 avocado, sliced

Other ingredient ideas:

  • Roasted cauliflower

  • Chopped dates

  • Torn up fresh herbs (parsley, dill, cilantro or basil)

  • Slivered almonds

  • Goat cheese

  • Shredded Carrot

  • Shredded cabbage

  1. Combine the olive oil, vinegar and garlic in the bottom of a large salad bowl. Let sit for 5-10 minutes while you prep the rest of the ingredients.

  2. Remove the garlic cloves and discard. Add the rest of the ingredients, except for the avocado, and toss to combine well. Season with salt and pepper.

  3. Add the avocado at the end, so it doesn’t become mushy.

Roasted Beets

Make a big batch of these and store them in the fridge for adding to salads all week.

  1. Heat your oven to 350 degrees.

  2. Line a baking sheet or dish with foil.

  3. Lay out as many squares of foil as you have beets.

  4. Run each beet under water, without shaking the water off, place it on a piece of foil. Drizzle with a little oil and wrpa it up. Repeat with the remaining beets.

  5. Place all the wrapped beets on the baking sheet. Bake for 35-55 minutes. The time depends on the size of your beets. Bigger the beet, longer the time. You’ll know they’re done when you can easily slide a small knife into the flesh of the beet.

  6. Remove from the oven and either let cool on the baking sheet or run them under cold tap water to speed it up. Once cool enough to handle, unwrap and slip the skins off with your hands. If they don’t come off easily use a small knife.

  7. Chop the beets into cubes and store in a lidded glass container in the refrigerator.