You can't beat this one! Okay, that was bad....but you will agree with me once you try this!!!

Ingredients

2 medium beets
4 ounces goat cheese
1/2 cup dried cherries or cranberries
1/2 cup cashews (salted or unsalted)
2 green onions, whites included (optional)
8-12 ounces spinach or arugala (depending on how large you want your salad)

     Directions Below

 

 

 

 

 

 

Step ONE:

2 medium beets, sliced thin, in circular pattern. 

Place in small pan with one inch of water at the bottom (use vegetable steamer if you have one). Bring to boil, reduce heat to medium. Cook until fork tender, about 15-20 minutes. Drain. 

If you are able to use a mandalin slicer, it will save you a lot of time!

Step TWO:

8-12 ounces spinach or arugala (depending on how large you want your salad)
4 ounces goat cheese
1/2 cup dried cherries or cranberries
1/2 cup cashews (salted or unsalted)
2 green onions, whites included (optional)

While beets are cooking, place desired amount of spinach or arugala on two seperate plates. Equally divide remainder ingredients and place on greens. When beets are cooked through, place on top of salad. Top with your favorite fruity balsalmic. I like strawberry balsamic or strawberry white balsamic. 

Options:

Substitute dried cherries or cranberries for fresh blue berries, strawberries or both.
Substitue cashews for nut of choice.