Summer Beet Salad
Author: Celtic Celiac
Recipe type: Salad
Serves: 6 side salads
- ⅓ cup Walnuts
- 6 cups Water
- 3 medium Beets
- 1 cup Fresh Corn kernels (1 12oz can drained sweet corn works as well)
- 10-12oz Field Greens
- 8oz Crumbled Goat Cheese
- 3 medium Vine Ripe Tomatoes diced
- 6oz Honey Mustard Salad dressing
- Pre-heat oven to 350ยบ.
- Chop the walnuts and place on baking sheet then bake for 10 minutes.
- Meanwhile bring 6 cups water to a boil in a medium sauce pan. Once water is boiling add beets and simmer for 15 minutes.
- Drain beats peal and dice into ¼th inch cubes.
- Heat olive oil in a small pan, add corn roast for 3-4 minutes until olive oil is evaporated.
- In a large salad bowl toss field greens, beets, corn, tomatoes and honey mustard dressing. Top with goat cheese and roasted walnuts.
- Enjoy!
- *Alternatively you can use canned beets instead of fresh but the taste will not be as vibrant.
Recipe by Celtic Celiac at https://www.celticceliac.com/potluck-dinner-club-gluten-free-potluck-bonus-beet-summer-salad-recipe/
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