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Servings:

Warm Beet Salad with Fruit and Nuts

Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on. This salad feels simple and light; bright, but with depth. Perfect for a warm spring day.

Total Time

23min

4.3

3 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Beets , chopped, peeled

•

to taste

Salt

•

to taste

Ground Black Pepper

•

Lemon , juiced

•

1 Tbsp

Balsamic Vinegar

•

as needed

Honey

or Maple Syrup

•

as needed

Fresh Parsley , chopped

•

1 bunch

Beet Greens , de-stemmed

•

4 Tbsp

Oranges , chopped

•

4 Tbsp

Apples , chopped

•

2 Tbsp

Almonds , chopped

or Pumpkin Seeds or Sunflower Seeds

•

2 Tbsp

Raisins , chopped

•

4 Tbsp

Ricotta Cheese

or Silken Tofu, Sweetened, If Desired

Cooking Instructions

Heat the skillet, add Olive Oil (1 Tbsp) and add the Beets (2) , Salt (to taste) , and Ground Black Pepper (to taste) . Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.

Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.

Whisk the juice from Lemon (1) through Fresh Parsley (as needed) , stream in Olive Oil (1 Tbsp) , and whisk in Balsamic Vinegar (1 Tbsp) . Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.

Top beets and greens with Oranges (4 Tbsp) , Apples (4 Tbsp) , Almonds (2 Tbsp) , and Raisins (2 Tbsp) .

Topped it with some Ricotta Cheese (4 Tbsp) and drizzle with Honey (as needed) .

Nutrition Per Serving

CALORIES

275

FAT

21.3 g

PROTEIN

4.7 g

CARBS

18.7 g