I’ve never been a big fan of beets, so I’m intrigued by this salad recipe from Women’s Health Magazine, since it covers the root veggies in a maple syrup vinaigrette – I’m guessing they’re a lot tastier that way!
Shaved Beet Salad
Recipe courtesy Women’s Health Magazine.
4 beets (2 golden, 2 red), sliced with a mandolin
4 radishes, sliced with a mandolin
4 carrots, sliced with a mandolin
2 Tbsp hazelnuts
1⁄4 cup parsley
4 oz goat cheese
Maple Syrup Vinaigrette:
3 Tbsp maple syrup
3 Tbsp apple cider vinegar
3 Tbsp extra-virgin olive oil
1.Whisk together dressing ingredients and season with salt and pepper to taste.
2. Combine sliced vegetables in a bowl. Top with hazelnuts, parsley, and goat cheese, and season with salt and pepper to taste. Drizzle with dressing.
MAKES 4 SERVINGS
Per serving: 330 cal, 21 g fat (8 g sat), 27 g carbs, 260 mg sodium, 5 g fiber, 9 g protein
Check out more yummy recipes in this month’s issue of Women’s Health!