The Accidental Nutritionist

3 Eaters, 1 Mission

Roasted Beet Salad

with feta and pumpkin seeds

Hands on time: 15 minutes // Time from start to finish: 75 minutes

(AND Diet, Gluten-Free, Lactose/Dairy Free (Option), Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Grain Free, Vegetarian (Option), Vegan (Option))

Ingredient List: Beets, Feta (or alternative cheese), Pumpkin Seeds, Olive Oil, Citrus Champagne Vinegar, Balsamic Vinegar, Dijon Mustard, Herbs de Provence, Garlic, Salt

Wash the beets and wrap them in foil. Bake them in the oven at 400F for about an hour. Let them cool, then take off their skins (not necessary, if you wanna skip it), and chop them about the size of your thumbnail.

Serve the beets over a bed of baby spinach. Add crumbles of feta, goat cheese, or vegan cheese. Sprinkle with pumpkin seeds.

For the dressing, mix ~2T of olive oil, 2t of each vinegar, 1 tsp of mustard, 2 tsp of herbs, 1 clove of diced garlic or 1tsp of roasted garlic powder, and a dash of salt. Adjust to taste.

Toss the salad with the dressing just before serving.

Optional: Add Standard Chicken or Seared Chickpeas for additional protein.

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