Blog | Tristan Kernan

“That some of us should venture to embark on a synthesis of facts and theories, albeit with second-hand and incomplete knowledge of some of them – and at the risk of making fools of ourselves” (Erwin Schrödinger)

Beet Salad

This salad was introduced to me by my girlfriend. I've since played around with swapping out the leafy greens - in fact, I can't quite recall what the original leafy greens were! I like the salad as a way to get different root veggies and a modest amount of dairy in.

Ingredients

Makes 1 servings

  • •1 medium beet
  • •1/2 cup raw broccoli
  • •1/4 cup chopped walnuts
  • •2 tbsp goat cheese crumbles
  • •2 tbsp olive oil
  • •1 tbsp balsamic vinegar glaze
  • •Pinch of salt

Steps

  1. 1.Thoroughly scrub the beet. Place whole in pot and boil for ~45 minutes.
  2. 2.Peel beet under running cold water.
  3. 3.Dice beet into 1/2 inch cubes.
  4. 4.Combine beet with broccoli, walnuts, goat cheese in mixing bowl.
  5. 5.In separate bowl, mix olive oil, vinegar glaze and salt for dressing.
  6. 6.Throw dressing into salad and serve.

Notes

For meal prep, prepare multiple beets ahead of time; broccoli can be swapped for other leafy greens like spinach; goat cheese can be swapped to cow cheese; dressing can be swapped for less sugar/oil.