Recipe of the Month: Sweet Beet Power Salad

Makes two servings

Ingredients for Salad

1 cup beetroot, diced

4 cups arugula

½ cup quinoa, dry

1 cup water

1 oz Purple Haze goat cheese

¼ cup walnut pieces

1 medium peach, sliced

Ingredients for Salad Dressing

1 TBSP olive oil

½ TBSP balsamic vinegar

¼ tsp salt

1/8 tsp pepper

Directions

1. If using fresh beetroot, make sure to clean the beetroot skin and remove greens and stems. Place in a parchment bag on a foil-covered baking sheet. Roast in the oven at 400 degrees for 45-60 minutes or until the skin is easily removed by wiping with a paper towel. Dice into bite-size pieces and chill.
2. Place ½ cup dry quinoa in a small saucepan with 1 cup water and prepare according to directions on the package. Remove from pan, fluff with a fork and set aside.
3. For dressing: Combine olive oil, balsamic vinegar, salt and pepper into a mason jar. Shake to blend.
4. Make 2 salads by layering arugula, quinoa, goat cheese, walnut pieces and peach slices. Drizzle with dressing and serve!

Per Serving:

382 Calories

37.7g Carbohydrates

21.9g Fat

11.5g Protein