This recipe is adapted from a salad I had with my girlfriends at Fabricca Restaurant here in Toronto. I best guessed at what they used, but the salad has been a huge hit whenever I’ve served it. Full of healthy ingredients, it is super simple to make and good for you. Best thing is that once the beets are cooked you can throw this salad together in no time and add whatever protein source your in the mood for.
(recipe below for 1 – just add more for larger number of people)
2-3 thinly sliced (think mandolin thin) roasted beets – you can use yellow, red, orange, whatever you can find, wrap in foil and roast them for 45 minutes at 350, let them cool and then peel the skin off (you can google best methods for removing skin). I just put baggies or gloves on my hands and work on peeling the skin off. OR you in a pinch you can buy roasted, peeled beets from the grocery store/costco, and use those.
1-2 cups of whatever salad u want – field greens/arugula/spinach mix/ baby kale
tbsp – shelled natural pistasicios
tbsp thinly sliced red onion
tbsp parmagean regiiano or asiago cheese – if desired
sea salt and pepper – to taste
tbsp balsamic vinegar
Assemble salad, beets and the rest on top, add chicken, tuna, or tofu if desired.