In the summer one of my favorite ways to meal prep is to shop local at the Farmers Market and come up with a meal based on what produce is in season. A couple of summers ago I bought beets for the first time and have been in love with them ever since. I like using golden beets the best because they’re slightly sweeter and they are less messy than the darker red ones.
This salad combines the earthy flavor of beets with sweet pears and tangy goat cheese and makes the perfect summertime meal.
Roasted Beet, Pear, and Goat Cheese Salad
- 4 cups baby spinach
- 4 medium beets, diced and roasted
- 1 pear, thinly sliced
- 4 oz goat cheese
- 1/2 cup cashews, chopped
- Olive oil
- Salt and pepper
- Balsamic vinaigrette
- Preheat to 400 degrees. Peel and dice beets into 1/2 inch chunks. Drizzle with olive oil and season with salt and pepper. Roast for 35 to 40 minutes.
- Assemble salad with spinach, roasted beets, sliced pears, cashews, and goat cheese.
- Drizzle with balsamic vinaigrette.