LIVING: FOOD FOR THE SOUL

Golden Beet Salad

There’s something special about a salad that brings color, texture, freshness, and a little kick to the table. This Golden Beet Salad does just that! Sweet roasted beets, crisp greens, juicy tangerines, creamy feta, crunchy walnuts, and a touch of jalapeño come together for a beautiful combination of flavors. It’s the perfect dish when you want something healthy, colorful, and full of personality. Add your favorite balsamic vinaigrette, and enjoy a salad that truly gives rhythm to your meal!

INGREDIENTS

• Golden organic beets 
• Olive oil 
• Himalayan pink salt 
• Black pepper 
• Arugula greens 
• Romaine lettuce 
• Feta cheese 
• Small tangerine slices 
• Walnuts 
• Jalapeño salad crunch 
• Red onion 
• Cucumber 
• Garlic powder 
• Onion powder 
• Smoked paprika 
• Balsamic vinaigrette

DIRECTIONS

Wash the golden beets thoroughly and rub each one with olive oil. Sprinkle with Himalayan pink salt and wrap each beet individually in foil. 

Place the wrapped beets in a preheated oven and roast for 45–50 minutes, or until tender when pierced with a fork. Remove from the oven, carefully unwrap, and set aside to cool. 

Clean the romaine lettuce and arugula, then dry thoroughly to remove excess water. Chop the romaine lettuce and place it in a large salad bowl. 

Thinly slice the red onion and add it to the lettuce. Chop the cucumber into small pieces and add to the bowl. 

Add the feta cheese and tangerine slices. Chop or tear the arugula into smaller pieces and add to the salad. 

Once the beets have cooled, peel and slice them. Arrange the golden beet slices throughout the salad. 

Add the walnuts and jalapeño salad crunch. Season with garlic powder, onion powder, smoked paprika, and black pepper. 

Drizzle with your favorite balsamic vinaigrette, toss gently, and serve. 

Enjoy your life—and every delicious bite!