← return to recipes

Local Beet, Grape Tomatoes And Radish Salad

Posted: Friday, February 25th, 2011
5-6 small to medium sized organic beets, washed and cut into bite sized pieces
1 pt. Grape Tomatoes
1 bunch red radish
3 spoonfuls of pecans
2 tbsp parsley
A few handfuls of arugula
2 tbsp of extra-virgin olive oil (EVOO)
Freshly squeezed lemon
2 tbsp goat cheese (optional)

Place the beets in a baking dish and roast covered for 35-45 minutes at 350F or until fork tender. I usually make beets for dinner and then use the leftovers for this salad at lunch. Once the beets are cooled, combine them with the 1pt grape tomatoes and red radish radish. Mix in the parsley, drizzle with EVOO and squeeze as much lemon as you desire. Lastly, sprinkle some pecans (or whatever nuts you have on hand) and goat cheese. I put a handful of arugula into my salad bowl and placed the salad on top of it. Serves four as a side dish.

Real food is such a beautiful thing. Enjoy!

Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health.