Beet & Tomato Salad

Beet & Tomato Salad

Ingredients

Salad

• 485g steamed beets, sliced
• 575g cherry tomatoes, halved
• 10g fresh mint, roughly chopped
• 2 clementines, peeled and separated into segments
• 75g goat cheese, crumbled
• 50g red onion, thinly sliced
• 30g pistachios, roughly chopped
• Salt and black pepper, to taste

Dressing

• 25g red wine vinegar
• 15g honey
• 10g Dijon mustard
• 10g olive oil
• 10g lemon juice
• Salt and black pepper, to taste

Directions

1. Whisk together the red wine vinegar, honey, Dijon, olive oil, lemon juice, salt, and pepper until emulsified.
2. Slice the beets into four coins, then cut those coins into thirds, rotating 90° and cutting in thirds again. Add the beets to the bowl.
3. Add the tomatoes, clementine segments, red onion, and mint to the beets.
4. Add the dressing and gently toss until everything is evenly coated.
5. Transfer to a serving platter or bowl. Scatter the goat cheese and pistachios over the top.
6. Season with additional salt and black pepper to taste. Serve chilled or at room temperature.

Nutrition Per Serving, Makes 6:

• Calories: 220
• Protein: 6g
• Carbohydrates: 31g
• Fat: 9g
• Fiber: 6g