Thanks to Kathy for bringing this to our Pot Luck End-of-Year Board Meeting. Many people asked for the recipe so…here it is:
Roasted Beet Salad with Goat Cheese and Cashews
Author Wendy Polisi
Salad
- 4 medium beets, roasted
- 4 C mixed greens
- 4 radishes, julienned
- 1 apple, diced
- 2 oz goat cheese
- 2 T cashews, chopped
Dressing: (t=teaspoon; T=Tablespoon)
- 1 t chia seeds
- 2 T water
- 2 T red onion, minced
- 2 cloves of garlic, minced
- 1 t maple syrup
- 1 t mustard
- 3 T white balsamic vinegar
- 1 T extra virgin olive oil
Combine the chia seeds with water; stir well. Allow to thicken (15 minutes). Blend onion, garlic, maple syrup, mustard and vinegar. Process until combined. Add chia gel and olive oil. Blend until smooth.
Combine roasted beets, greens, radishes, apple and cheese. Toss with dressing. Top with cashews.
