Good morning! I hope that you had a great weekend and did not suffer too much from Huricane Matthew. We had 87 mile an hour wind gusts, tons or rain, lots of flooding in the area and trees down all over the place. Thankfully that was it. It was the perfect excuse to stay home.
I love the holidays and I love eating so as I said a few weeks ago I am really tying to eat better so that I can enjoy all of the tasty treats that I love to bake. For the most part my “go to” meal is a salad, especially if I am being lazy.
This salad is so easy and it is delicious, the hardest part is roasting the beets. Then you pile everything on the greens and voila dinner is served.
Roasted Beet, Apples, Pecan and Blue Cheese Salad
4 cups mixed greens
1 granny smith apple
2 tablespoons blue cheese
2 tablespoons chopped pecans
1 tablespoon pumpkin seeds
Preheat oven to 375. Wash the beets and cut of the stems. Place beets on aluminum foil drizzle with olive oil, wrap the place the aluminum foil packet on a baking sheet and bake for 50-60 minutes or until beets are cooked through. Remove from over and cool 10 minutes. Then slice and add to the greens.
Slice apples and place on salad, sprinkle with blue cheese, pecans, and pumpkin seeds. Serve with your favorite dressing.
What did I tell you, easy peasy, fresh ingredients and you have the perfect meal. I sometimes add chicken breast or an egg for a little protein which you can do as well. What is your favorite fall salad?
Have a great day!