This recipe is a great side for the holidays, vegetarian (with vegan option) and primal.
3 cups salad mix*
1/3 cup feta cheese**
Roasted beets:
4 beets, peeled and sliced
Olive oil
Salt and pepper
Candied spiced walnuts:
1 cup halved walnuts
1/4 cup maple syrup
2 teaspoons cinnamon
Pinch sea salt and nutmeg
**It would be great with goat or light feta, shredded parm or mushrooms for a vegan option.
3 cups salad mix*
1/3 cup feta cheese**
Roasted beets:
4 beets, peeled and sliced
Olive oil
Salt and pepper
Candied spiced walnuts:
1 cup halved walnuts
1/4 cup maple syrup
2 teaspoons cinnamon
Pinch sea salt and nutmeg
- Roast the peeled and sliced beets. Arrange them in a baking dish in a single layer, brush or spray with olive oil and roast at 400 degrees until done to your liking. Remove to cool, but do not add to the salad until ready to serve.
- Candy the walnuts while the beets cook. Add maple syrup to skillet on medium-high and allow to heat, then add chopped walnuts and spices. Prepare for your kitchen to smell awesome. Stir every thirty seconds or so, cook until the syrup has caramelized, about 3-5 minutes. Eat a few (you may want to double the recipe so you have some to snack on throughout the week).
- Toss the still warm walnuts, beets (if you are storing this overnight, add the beats at the last minute) and feta into the salad.
- This salad is lovely without anything added, but it would be great with grilled chicken or salmon tossed in EVOO and balsamic to enhance the flavors.
**It would be great with goat or light feta, shredded parm or mushrooms for a vegan option.