Save those tops for a salad or a quick saute place in a roasting pan and drizzle with some water. Place greens in a bowl and add roasted beets fennel and orange. Once the beets have cooled peel them i like to rub the skin off under running water and cut them into chunks. Toss the cut beets in the dressing. Place the greens in a large bowl drizzle with about half of the vinaigrette and toss to combine.
Once cool enough to handle peel using a paper towel then dice. Place equal amounts of beets over the greens and top with dabs of goat cheese. You might also like. Preheat the oven to 350 degrees f. Divide greens onto plates then sprinkle with beets walnuts and goat cheese.
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Top with the goat cheese and walnuts. Set aside to marinate for at least 15 minutes or up to 2 hours. In a medium bowl add the olive oil vinegar honey red onions and dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Spread onto an oven safe dish or stone and bake approximately 30 40 minutes or until beets are tender.
Melt coconut oil and toss with beets fennel and oranges until well coated. Place a large helping of baby greens onto each of four salad plates divide candied walnuts equally and sprinkle over the greens. Melt coconut oil and toss with beets fennel and oranges until well coated. Top with the goat cheese and walnuts. Add the beets and spinach to the.
Place a large helping of baby greens onto each of four salad plates divide candied walnuts equally and sprinkle over the greens. Once cool enough to handle peel using a paper towel then dice. Trim the tops from the beets and scrub them well. Save those tops for a salad or a quick saute place in a roasting pan and drizzle with some water.
