Recently, I shared a recipe for simple and easy roasted beets and I love to prepare the left overs in a vibrant and colorful salad bursting with fresh flavors. I layer in a spring mix of greens with slivers of red onion, bits of carrot, roasted pumpkin seeds, dried cranberries, and creamy goat cheese for a combination of ingredients that will make your taste buds swoon! Every leafy green and crunchy carrot gets topped off with a decadent creamy citrus balsamic dressing that really makes the entire dish come together. This roasted beet and chevre salad is great as a side with supper but some nights I add bits of bacon (seen here) or slices of grilled chicken for a filling and hearty meal.
(for the salad)
- 4 handfuls Mixed greens
- 1/4 cup sliced red onion
- 1 Carrot, chopped
- 1/4 cup peeled and roasted pumpkin seeds
- 1/4 cup dried cranberries
- 2 tablespoons goat cheese
- 1/4 cup roasted beets
(for the dressing)
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons mayonnaise
- Juice of one lime
- 2 tablespoons extra virgin olive oil
- 1 tablespoon agave syrup
1: Layer salad ingredients in a medium serving dish.
2: In a small bowl, mix together the ingredients for the dressing with a whisk.
3: Drizzle the salad with dressing, serve, and devour!