This colorful, slightly sweet and savory salad makes a great vegetarian main dish or side dish. Add grilled chicken or salmon for extra protein.
Ingredients
- 1 large cooked or steamed beet, peeled and cut into ½-inch pieces
- 4 oz honey goat cheese, crumbled
- ½ cup sliced almonds or chopped walnuts
- 1 tablespoon finely chopped fresh dill
- 2 tablespoons olive oil
- 1 tablespoon honey
- Optional: thinly sliced pear or apple
Directions
Preheat oven to 350°F.
In a bowl, gently combine the chopped beet, almonds or walnuts, olive oil, honey, and half of the goat cheese.
Transfer the mixture to a small baking dish and spread evenly.
Sprinkle the remaining goat cheese over the top.
Bake for about 15 minutes, until warmed through and the goat cheese is soft.
Remove from the oven and garnish with fresh dill.
If desired, add sliced pear or apple for extra sweetness and texture.
Make It a Meal
Top with grilled chicken or salmon for a higher-protein main course.
Optional addition: Serve over arugula or mixed greens for a more traditional salad.