NEW YEAR’S DAY RESOLUTION BEET AND BLACK-EYED PEA SALAD

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Salad|Gluten-free|Vegetarian

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.