Sweet Beet Salad Stack
Salad Stack….say what????!! It’s National Nutrition Month and the message this year is “Savor the Flavor,” this new Sweet Beet Salad stack truly is a salad to savor with tons of flavor!!!!! This salad is a super fun way to eat your greens and veggies elevated, literally! We all know that salads can be super healthy and salad bowls are all the rage but this recipe takes eating salad to new heights in so many ways!!! . The Sweet Beet Salad Stack is simple, sweet, savory, fun, balanced, and loaded with nutrition! Winter is on it’s way out and Spring is knocking at our door. This salad gives us a glimmer of Spring still utilizing winter root vegetables. So why the salad stack? Keeping food healthy, balanced, and fun are three key elements I believe help build and sustain a healthy eating pattern for a lifestyle. Healthy eating is an ongoing journey in personal wellness and as a Dietitian I love creating simple, fun recipes to inspire others in a lifestyle of healthy eating. A healthy respect for food, savoring the flavors, slowing down to enjoy each bite, and keeping food interesting can truly be a recipe of positive behavior change when learning how to sustain a healthy eating pattern. I love tossing a salad full of nourishment in a bowl but why not switch it up a bit and stack it! Be creative…so many fun salad possabilities. This recipe has most recently been on Nashville’s News Channel 5 Talk of the Town and is featured on the Food and Nutrition Magazine Blog Stone Soup! Cheers to the new salad stack, here is the recipe to get those taste buds humming…. healthy eating can be so fun!!! Enjoy and remember to “savor the flavor”!
Sweet Beet Salad Stack
1 rinsed and peeled sweet potato
1 fresh beet peeled
2 ounces goat cheese
1/2 cup fresh greens
2-3 tbsp. olive oil
2-3 tbsp. aged balsamic or balsamic glaze
1 1/2 tbsp. local honey
salt and pepper to taste
Process:
Rinse aLnd Peel the Sweet Potato and Beets. Slice the sweet potato and beet in round slices ( I look for the largest, most round sweet potato/beet in the store). Line a baking sheet with aluminum foil, spray baking sheet with non stick cooking spray like an olive oil or grape seed spray. Place the sweet potato and beet slices on pan, slightly spray with olive oil spray or drizzle lightly with olive oil. Sprinkle with sea salt and pepper then place in heated oven at 400 degrees for approximately 20 minutes or until tender. While the potatos and beets are roasting, in a small bowl place the goat cheese and 1/2 tbsp. honey together and stir/mix well creating the honey goat cheese. Plate the salad greens and once the sweet potato and beets are tender remove from oven and start to stack! Place a sweet potato slice first on the bed of lettuce, add layer of honey goat cheese, top with beet, and repeat ending with a beet slice topped with salad green for fun presentation if you want to get fancy( optional). Drizzle the olive oil, balsamic, and rest of the honey over the warm stack, grab a fork, and enjoy! Serving: 1
