Serve them over kale topped with fruits, nuts. Skip the bottled dressing and whip up this delicious 3-ingredient honey balsamic dressing and you have a super healthy nutrient-rich salad. Creamy goat cheese adds just the right amount of indulgence too!
Serving size: 4
3 tablespoons orange juice
2 tablespoons honey
8 cups baby kale or spring mix
1 cup drained mandarin orange slices
1 cup sliced cooked beets
1/2 cup chopped walnuts, toasted if desired
1 (4.5-ounce) package Celebrity Lite Goat Cheese, crumbled
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ROASTED BEETS:
Whenever I cook fresh beets, I always roast them. It really brings out the flavor of the beets.
Preheat oven to 400 degrees.
Remove leaves and root and wash beets thoroughly. Arrange beets on roasting pan. Leave small beets whole, cut large beets in half. Drizzle with a little olive oil and sprinkle with salt.
Place in oven and bake for about 20 minutes. I like my beets to have a bite to them. If you prefer to have them softer, leave in the oven a little longer.
Let beets cool, and peel with a sharp paring knife. Store in refrigerator until ready to use.
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Toasting Nuts:
Toasting nuts really brings out their flavor, so I always like to toast mine even when using on salads.
Oven Method:
Preheat oven to 350°F. Spread the nuts in an even layer on a baking sheet. Coat with oil. Roast for 5 to 10 minutes stirring occasionally. Remove from baking sheet (nuts will continue to toast on the hot baking sheet) and cool.
Skillet Method:
Heat nuts or seeds in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they’re golden brown and they give off a rich, toasty fragrance. Stir frequently for even toasting. Remove immediately from skillet (nuts will continue to toast on the hot skillet) and cool.
I typically use the skillet method, because inevitably, when toasting nuts in the oven, I walk away for a few minutes and when I come back they are overdone. Always give a lot of attention when toasting nuts as it’s very easy to overdo it and then they’ll be ruined.
