Paleo Roasted Beet and Walnut Salad

Ingredients

• 4 medium beets, trimmed and scrubbed
• 1 cup walnuts, chopped
• 4 cups mixed salad greens
• 1 medium avocado, diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until easily pierced with a fork.
3. 3. While the beets are roasting, toast the chopped walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until fragrant and lightly browned.
4. 4. Once the beets are done, allow them to cool slightly, then peel off the skins and cut the beets into bite-sized cubes.
5. 5. In a large bowl, combine the salad greens, roasted beets, diced avocado, and toasted walnuts. Drizzle with olive oil and apple cider vinegar, then season with sea salt and black pepper. Toss gently to combine.

More recipes like this

• High Protein Lentil and Chicken Soup
• Blue Butterfly Pea Lemonade Mocktail
• Slow Cooker Moroccan Chicken Meal Prep
• Paleo Shepherd's Pie with Cauliflower Mash
• Keto Almond Crusted Cod
• Strawberry Basil Lemonade Mocktail
• Paleo Beef Stir Fry with Cashews
• Turkey Burger with Avocado High Protein
• Spicy Lemon-Garlic Chicken Skillet
• Overnight Chia Seed Pudding Meal Prep