Golden Beet Salad with Roasted Walnuts

Ingredients:

about 3-4 large golden beets

Avocado oil spray

chopped walnuts

greens of choice (I did a mixed greens and microgreens. Arugula would be delish too!)

dressing of choice (I used my favorite green goddess dressing from Gotham Greens. Simple Olive oil, balsamic and lemon would be good too!)

Coarse sea salt or pink salt

cracked pepper

Gluten free grain of choice

Protein of choice (I love chicken with this recipe!)

Method:

1. Preheat oven to 400 degrees

2. Cut off the beet stems. Give the beets a good wash. 

3. Line a baking sheet with parchment paper. 

4. Place the whole beets (unpeeled) on the parchment paper. Spray a light coat of avocado oil. 

5. Roast beets for 40-60 minutes. Checking at the 40-minute mark. You should be able to pierce through the beet with a fork easily. 

6. While the beets cook, make your protein and grain (if not meal prepped already).

7. Take another baking sheet and line with parchment paper. Spread out 1/2 - 1  cup of chopped walnuts onto the baking sheet. Lightly spray with avocado oil and sprinkle with salt. When the beets are almost done - about 5-8 minutes to go - add the walnuts into the oven. Roast until lightly browned

8. When the beets and walnuts are done, remove them from oven and let them cool a bit.  Peel the beets with a fork. The skin should come off easily. Slice into quarters (or eighths)

9. In a large salad bowl, add 3-4 large handfuls of greens. Dress the greens with your dressing of choice. Add your beets and walnuts.