Farm Fresh Beet Salad
Roasted beets, apple, and walnuts over arugula with a maple Dijon vinaigrette.
- Serves 4
- ~470 kcal
- 41g protein
41g
protein
19g
Carbs
27g
fat
4g
fiber
Ingredients
- 4 medium roasted red and/or golden beets, peeled and sliced or cubed
- 5 oz arugula or spring mix
- 1 Honeycrisp apple or ripe pear, thinly sliced
- ¼ small red onion, thinly sliced
- ½ cup toasted walnuts
- 2 oz crumbled goat cheese
- 16 oz grilled chicken, salmon, roasted turkey breast, or tofu
- Option to serve with a slice of sourdough to meet your macro goals
- Maple Dijon Vinaigrette: 3 Tbsp extra-virgin olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 Tbsp pure maple syrup, 1 garlic clove minced, sea salt and freshly ground black pepper
Instructions
Whisk together all vinaigrette ingredients.
Divide the greens among four bowls.
Top with roasted beets, apple or pear, red onion, walnuts, protein, and goat cheese if using.
Drizzle with vinaigrette just before serving.
Eat well, on purpose
Want a nutrition plan built around your labs, hormones, and goals — not guesswork? Our physicians can help.