This salad looks as great as it tastes. You can use beet tops and incorporate any of the fresh greens that are growing in your garden or that you find at your local farmer’s market. For extra crunch and protein, sprinkle with walnuts (Omega-3’s) or pumpkin seeds (zinc).

3 medium heirloom beets (red golden and candy striped), about 1 1/2 pounds
4 cups mixed baby salad greens
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup coarsely chopped walnuts, toasted
1 cup water
1/2 tablespoon  balsamic vinegar
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil


1. Preheat oven to 375°.

2. Leave root and 1-inch stem on beets; scrub with a brush.

3. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour & 30 minutes or until tender.

4. Cool beets slightly.

5. Trim off roots; rub off skins. Cut beets into wedges; cool completely.

6. Place greens and parsley in a large bowl; toss.

7. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently.

8. Arrange 1 cup salad on each of 4 plates; top evenly with beets.

9. Top each serving with crumbled cheese and walnuts and/or pumpkin seeds.

-from My Recipes