Beet and Date Salad
serves 4
4 beets, cleaned and roasted
4 dates, pitted and chopped
1 carrot, grated
handful of mixed greens for each serving
slivered almonds
Citrus Vinaigrette
Juice from one orange
1/4 c olive oil
splash of champagne vinegar
salt & pepper to taste
Preheat your oven to 400. Clean your beets and trim the ends off. Place them in a small roasting dish with a half inch of water and bake until tender, about 20 min. When they are done, let them cool and then peel the skins off. Cube them and add to your salad.
Pit and chop your dates, grate your carrot and clean your greens. Make your vinaigrette and then assemble the salad. Greens, then dates, carrots and beets. Dress and top with slivered almonds.
Enjoy!
XoXo,
Nicole