Salads are an excellent way to incorporate more veggies into your diet. We love salads, and are advocates for making your own salad dressings. Yet as the weather turns cooler, a crispy cool salad doesn’t always hit the spot. We start to crave hot, filling dinners to warm us up. If you’re looking to include more vegetables into your diet while satisfying that yearning for a hot meal, our Roasted Golden Beet Salad is sure to be a winner.
This vibrant salad is both filling and nutrient-packed. Sweet roasted golden beets, carrots, and Brussels sprouts are tossed with nutrient-rich kale and spinach. Finished off with crumbled goat cheese, sunflower seeds, and a Dijon dressing, this fully-loaded salad is also fibre-rich and hearty.
Roasted Golden Beet Salad
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yield: 4 servings
1 tbs Canola Harvest Canola with Avocado Oil
2 cups golden beets, peeled and diced to 1″ cubes
2 cups Brussels sprouts, bottom trimmed and halved
2 cups carrots, peeled and diced to 1″ cubes
3 cups baby kale and spinach mix
1/4 cup red onion, thinly sliced
1/4 cup sunflower seeds
1/4 cup goat cheese, crumbled
3 tbs balsamic vinegar
1 tbs Dijon mustard
1/4 cup Canola Harvest Canola with Avocado Oil
2 garlic cloves, minced
1 tbs honey
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
1. Preheat oven to 400F. Line two sheet pans with foil.
2. Toss golden beets, Brussels sprouts, and carrots together in a large bowl with 1 tbs Canola Harvest Canola with Avocado Oil. Spread out in single layers across sheet pans, and roast for 20-30 minutes, checking with a fork at the 20 minute mark for tenderness.
3. In a medium sized bowl, whisk dressing ingredients together until well combined.
4. In a large salad bowl, toss the kale and spinach mix with roasted vegetables, dressing, sunflower seeds, red onion, and goat cheese. Serve immediately while warm.