Heirloom Radish, Beets, Toasted Pecan and Goat Cheese
Spicy radishes, toasty pecans and creamy goat cheese play well with roasted beets for an elegant-looking plate.
Preheat oven to 450 degrees. Toss 1 small red beet and 1 small yellow beet (both peeled and diced into ¼-inch cubes) with ½ T olive oil and a sprinkle of salt and pepper and spread onto a baking sheet prepared with nonstick cooking spray. Roast for 20–30 minutes until caramelized. In a small bowl whisk together the citrus dressing from the Chop-Chop salad with 1 heaping T nonfat Greek yogurt. Conservatively toss what you need of the dressing to coat 8 oz baby spinach or spring mix in a large bowl. Lay the spinach or spring mix onto a large platter. Sprinkle with 4 oz crumbled goat cheese, then the beets, ½ cup heirloom radishes (sliced into coins) and ¼ cup toasted pecan pieces.
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