Recipe: Spicy Beet Salad

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Before you jump to Beet Salad recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

Enjoying healthy foods can make all the difference in the way you feel. Whenever we eat more healthy meals and less of the unhealthy ones we usually feel much better. A salad helps us feel a lot better than a piece of pizza (physically at any rate). Sometimes it's hard to find healthier foods for snacks between meals. Shopping for goodies can be a difficult task because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?

Whole grain foods are an excellent choice for a fast balanced snack. A piece of whole wheat toast, as an example is a great snack in the early morning. Eating on the run may be much healthier with whole fiber chips and crackers. Whole grains are always better than highly processed grains included in white bread.

You don't have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it's easy to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let's go back to beet salad recipe. You can have beet salad using 16 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Beet Salad:

1. Take of organic mixed greens of your choice.
2. Take of medium beets, washed.
3. Get of olive oil, for roasting beets.
4. Prepare of salt.
5. Get of large carrots, shaved into ribbons or grated.
6. Provide of crumbled goat's milk cheese.
7. Use of pecans, chopped.
8. Prepare of dried cranberries.
9. Get of green onion, chopped.
10. Take of Vinaigrette Ingredients.
11. Get of honey.
12. Use of olive oil.
13. Take of balsamic vinegar.
14. You need of Dijon mustard.
15. Use of Juice of 2 fresh oranges.
16. Take of salt & pepper.

Instructions to make Beet Salad:

1. Preheat oven to 375 degrees F. While oven is preheating, line a small baking dish with parchment paper..
2. Wash beets and cut off stems (no need to peel at this point). Place them in the parchment lined baking dish and toss in 2 tsp olive oil and a pinch of salt. Keeping the peel on during roasting helps prevent them from bleeding and making a big mess..
3. Roast beets for 45-50 min. Remove from oven, let cool in the dish for 5-10 min. They'll still be warm, but you'll be able to handle them without burning yourself..
4. While waiting for beets to cool, measure the greens into a large bowl..
5. Grate or slice carrots into ribbons using your vegetable peeler, chop green onions, and measure out goat cheese, pecans, and dried cranberries..
6. Remove skin from beets with a vegetable peeler, and chop beets into bite sized chunks..
7. Sprinkle carrots over salad greens, add chopped beets, goat cheese, pecans, green onions, and dried cranberries. Set aside while you prepare the vinaigrette..
8. To a medium mason jar, add the honey, olive oil, balsamic vinegar, Dijon mustard, and the juice of 2 oranges. Add a pinch or two of salt and pepper..
9. Close the jar lid tightly and shake ink all ingredients are combined. The mustard in the dressing not only adds flavour, but acts as an emulsifier to keep the oil and vinegar from separating..
10. Drizzle the vinaigrette over salad to your taste, gently toss, and serve..
11. This salad is best served immediately, but you can prep the ingredients the day before and assemble when ready to serve..

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