I love roasted beets in just about anything and am always looking for ways to incorporate them into a new dish. I adore Waldorf Salads with their crunchy celery and apples so I thought I’d mix it up a little by adding roasted beets and serve it on a bed of baby kale and spinach leaves.
This tasty and nutritious salad will give you all sorts of energy and help to combat the winter blahs! This is topped with a brown sugar balsamic vinaigrette that adds just a extra touch of sweetness. I chose to garnish it with feta cheese, but you might want to try it with a little crumbled blue cheese instead. No matter how you make it, this will keep you going all day!
Ingredients
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2 roasted red beets, cooled and skins removed
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2-2 ½ cups baby kale/spinach blend
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½ cup chopped celery
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1 finely chopped apple
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¼-½ cup chopped walnuts
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¼ cup feta or crumbled blue cheese
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Few drops of lemon juice
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1 T olive oil
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2 T balsamic vinegar
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2 T brown sugar
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pinch of salt
Instructions
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Wash beets well and remove stem ends. Oil beets with 1 T of olive oil and roast wrapped in foil at 425 F° for 1 to 1 ½ hours or until soft. Cool and remove skins. Slice into ¼ inch rounds. Set aside.
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In a nonreactive bowl, toss chopped walnuts, celery and apples together, add lemon juice and a pinch of salt.
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In small saucepan on stove, heat 2 T balsamic vinegar and 2 T brown sugar. Stir until sugar is dissolved, then mix into chopped walnuts, celery and apples.
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On plate, spread kale/spinach mix, top with beet rounds. Sprinkle with Waldorf mixture. Top with Feta or Blue Cheese.
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Serve and enjoy!