NEW YEAR’S DAY RESOLUTION BEET AND BLACK-EYED PEA SALAD
Ingredients
The Salad:
4 medium beets, yellow and red
½ cup raw quinoa, cooked to package directions
5 ounces power greens (baby kale, baby spinach, arugula)
1, 15 ounce can black-eyed peas drained and rinsed
5 ounces crumbled goat cheese
½ cup yellow raisins
½ cup pistachios, rough chopped
½ teaspoon salt
¼ teaspoon black pepper
The Dressing:
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup maple syrup
2 teaspoons Dijon mustard
1 small red onion, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Place the beets in a large pot and cover them with water by 2”. Bring to a boil and cook for 40 minutes to 1 hour until they are very tender when pierced with a knife. Drain and cover in cold water for 5 minutes. Rub the skins off with your hands under cold running water and discard. Chop into bite size pieces and set aside.
Layer all of the salad ingredients in a large bowl and top with the beets. Season with the salt and pepper.
Combine all of the dressing ingredients in a large jar and shake vigorously until emulsified. Pour about ¼ cup of the dressing over the salad and toss. Add more dressing as desired.
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