4 large red beets, about 1#
1 large stick of cinnamon
6 oz bag of spring mix salad greens
1 cup of queso fresco, crumbled
1/3 cup raw pepitas
2 tablespoon Dijon mustard
½ cup honey
½ cup apple cider vinegar
½ cup canola oil
1 teaspoon black pepper
1 teaspoon salt
Wash and trim beets and place in a large saucepan with cinnamon stick. Cover with cold water and a lid and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 40 minutes or until beets are tender and can easily be pierced with the tip of a small paring knife. Drain, remove cinnamon, and let chill for about 1 hour. Peel beets and cut into small cubes.
Divide salad greens onto plates. Garnish with an equal amount of beets, queso fresco and pepitas. Drizzle with desired amount of dressing.
- It's been said that beet greens contain more iron than spinach along with higher concentrations of vitamins and nutrients, much more than the actual beets themselves. In general, they are a great source of Vitamin C and fiber.
- Purchase beets with the greens still attached, rinse well and keep their beautiful pink stems attached. Add them to this salad for an additional boost of flavor. Beet greens taste earthy and have a slight saltiness. They can also be sautéed in a little oil just like spinach or Swiss chard. Add onion, chopped bacon, a squeeze of fresh lemon or healthy nuts like sliced almonds and walnuts for a quick weeknight side dish.
Dressing makes 1 1/2 cups, 2 Tablespoons per serving.