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!
2 roasted red beets, cooled and skins removed
2-2 ½ cups baby kale/spinach blend
½ cup chopped celery
1 finely chopped apple
¼-½ cup chopped walnuts
¼ cup feta or crumbled blue cheese
Few drops of lemon juice
1 T olive oil
2 T balsamic vinegar
2 T brown sugar
pinch of salt
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.
In a nonreactive bowl, toss chopped walnuts, celery and apples together, add lemon juice and a pinch of salt.
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.
On plate, spread kale/spinach mix, top with beet rounds. Sprinkle with Waldorf mixture. Top with Feta or Blue Cheese.
Serve and enjoy!
Until next time, wishing you and your family all of God’s blessings, good health and happy eating!