Beet and goat cheese salad is an excellent combination of sweet and salty. I made this salad about a month after I quit eating sugar, and boy did those beets taste sweet. My taste buds have been changing, and the taste of a beet has so much more sweetness than I ever thought possible. After quitting sugar, I crave more of fresh vegetables and fruits! I have been enjoying trying new ingredients and putting different vegetables and fruits together that I might not have thought of before. My husband and I have been enjoying Buddha bowls for dinner, like this one here or another one here.
I have also started a course to receive my plant-based certificate, and due to that, I have also been playing around in the kitchen by developing plant-based recipes. Today, I enjoyed a plant-based sausage! It tasted pretty good, and if I didn’t know it was meatless, I wouldn’t have been able to tell the difference.
Along with cauliflower, beets are another favorite vegetable of mine.
What are the benefits of beets?
Magnesium (which provides lots of health benefits, including Alzheimer’s prevention)
Potassium (which aids heart, kidneys, muscles, nerves, and digestive functions)
Phosphorus( an essential mineral supporting cell function throughout the body)
Beets are also good for your teeth and bones
Beta-cyanine (powerful antioxidant that's important in fighting disease)
Beets are versatile, and they’re crammed with countless of nutrients.
Fun fact: If you are afraid that garlic in the salad will give you garlic breath, don’t worry about it. It won’t. Beets can cure garlic “breath”. Beets decrease the concentration of odors with its super powerful odor-eliminating enzymes. It’s Beet-able!
4 medium cooked beets, peeled and cubed
goat cheese, crumbled
1/4 cup walnuts, chopped
2 Tbsp parsley leaves, chopped
3 Tbsp lemon juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp black pepper
Combine salad ingredients together.
Whisk together the lemon vinaigrette ingredients. Pour over salad and give a gentle mix.