Updated: Jul 28
The added element of tender, roasted beets elevates this salad to becoming perfect accompaniment to your brunch table. It simply can’t be beet.😉
Before we get into the recipe, let's chat for a second. Salads are another food that diet culture has gone and ruined for a lot of people. They’re seen as the “boring, healthy option that you’re supposed to choose.”
First and foremost, as intuitive eaters - if you’re craving a sandwich or a pizza that day, go for it! However also as intuitive eaters, it can be just as likely an option that we genuinely crave a salad (even as part of a holiday spread!)
Salads don’t need to be the “should” option. They can be the “want, desire, genuinely enjoy” option too! The same way you’d choose or make any food option with your favorite ingredients and toppings, the same can be done for salads.
Now the real question: does crumbled goat cheese belong on salads? We vote yes! IF that’s something you enjoy ;)
Check out this delicious salad that is sure to be a favorite at your weekend brunch.
PSA to stop buying roasted beets because they're so easy to make at home. Even easier with this how-to 😜
The Perfect Summer Salad
Large container of arugula or two regular sized bags
4-6 oz. goat cheese
1/4 cup roasted pistachios
2 large carrots (shaved or chopped!)
5 radishes, thinly sliced
Olive oil (for drizzling)
S + P to taste
Your first step should focus on getting those beets roasted! Preheat oven to 400 degrees
Peel beets and drizzle with olive oil and a few shakes of salt and pepper
Wrap beets in foil and pop in oven to roast for 1 hour
Let cool and then cut into 1/2 inch cubes
Assemble salad with arugula as your base. Top with thinly sliced radishes, shaved carrots, pistachios, crumbled goat cheese and of course, those roasted beets
Drizzle with your favorite balsamic dressing once ready to serve and enjoy!
Pro tip: if you aren’t about stained hands, wear gloves while handling beets 🤣
Note, leftover beets can be stored in fridge for up to a week!
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