• 1/2 cup Lettuce, Spring Mix or arugula
  • 1/2 cup, chopped walnuts
  • 4 small beets, cleaned
  • 2 oz Cheese, goat, semisoft type
  • 2 teaspoon Extra Virgin Olive Oil
  • 1/3 cup balsamic vinegar


  1. Preheat oven to 375 degrees
  2. Wash and scrub off skins of 4 small beets with potato brush (wear gloves) and place them on aluminum foil
  3. Spray beets with olive oil lightly and sprinkle with sea salt
  4. Create a sealed pouch with the aluminum foil, allowing a bit of room for steam to form
  5. Roast in oven checking on tenderness after about 25 minutes...some beets can take up to an hour dependant on how fresh and how large they are
  6. Remove beets from oven when they are tender and let cool
  7. Place Balsamic vinegar in a small skillet over medium-high heat, bring it to a boil and then quickly to a simmer watching carefully lowering heat if neccesary
  8. Take off heat when it's a little thinner then you want it as it will continue to reduce a bit (about 2-4 minutes)
  9. Arrange lettuce, walnuts and goat cheese crumbles on a serving plate
  10. Slice beets and place on top
  11. Spray salad with olive oil
  12. drizzle Balsamic reduction over salad

Makes 3 servings

Nutrition Breakdown per serving:

Calories: 300, Protein: 10g, Carbohydrates: 17g, Fat: 21g