Roasted Beet Salad

Roasted Beet Salad

• 3 Roasted and diced beets

• 1 cup maple glazed nuts, or substitute another nut or seed.

• 3-4 oz. Organic Goat Cheese Crumbles, or Feta Cheese Crumbles

• Arugula, or Mixed Greens

I think this salad looks and tastes best layered, but if desired, you can mix it together as shown below and serve over a bed of greens. Make sure to try the Maple and Apple Cider Vinegar Dressing below; it makes the salad heavenly! My non-beet eating husband even texted me to say he really liked the salad and my Dad, another non-beet eater, enjoyed it as well. Converting one non-beet eater at a time!

Maple and Apple Cider Vinegar Dressing

• 2 Tbsp. Apple Cider Vinegar (Raw, with Mother culture)

• 3 Tbsp. Pure Maple Syrup

• 1/3 Cup Plain Raw Yogurt or Greek Yogurt, or Raw Yogurt Cheese for a Creamier Dressing

• Pinch of salt, optional

Whisk together and store in the fridge until serving.