Golden Beet, Carrot & Pear Salad, beauty on a plate! Who needs lettuce to call it a salad? Brilliant colors, fall flavors, farm fresh veggies, crunchy nuts, creamy goat cheese, sweet pears and a lite maple dressing—this Golden Beet, Carrot & Pear Salad recipe is delicious! Simple to make and gluten-free. Serve as a meal or let it compliment a main course of roasted turkey, chicken or lamb.
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender (about 25 minutes).
Drain then place beets into a bowl filled with ice water. This ice bath makes it super simple to peel your beets. Once they cool, remove from ice bath and use your fingers to peel skin off beets (watch how in video on Facebook).
Slice beets thinly and place in large bowl.
Using a vegetable peeler, peel carrots. Once the first layer of carrot skin is removed, continue to peel carrots right into the bowl with the beets. This gives you fancy thin slices without needing special equipment 😉
Add trail mix and sliced pear to the bowl of veggies.
Drizzle equal parts maple syrup, apple cider vinegar and olive oil (roughly 1-2 tbsp each). Gently toss till dressing is evenly distributed.
Add sea salt and pepper to taste.
Now plate salad and add goat cheese to the top.
Serve and enjoy!
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*NOTE: To make this vegan, leave off goat cheese. Can serve up to 4 people if served as a starter salad.