| Prep Time | 10 mins |
| Servings |
people
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Ingredients
- 4 C greens arugula, kale or mixed greens
- 1 C fresh basil chopped
- 2 golden beets
- 1 red beet
- ½ medium red onion
- ½ C blueberries
- ⅓ C toasted pecans chopped
- ⅓ C feta cheese crumbled
- ¼ C shredded coconut toasted, unsweetened
Lemon Balm Vinaigrette
Ingredients
Lemon Balm Vinaigrette
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Instructions
- Preheat oven to 350
- Immerse beets completely under water in a medium saucepan. Over medium-low heat, boil beets until tender.
- Remove the skin from the beets. (This should be easy if they are boiled)
- Half the beets and then slice thinly.
- Toast the pecans and coconut: Chop pecans and layer both the pecans and coconut on a baking sheet covered in parchment paper. Toast until golden.
- To make the dressing: Add balsamic vinegar, lemon juice, lemon zest, honey, lemon balm, salt and pepper to a food processor or blender.
- Start blender on low speed and slowly add olive oil from the top until dressing is blended.
- To arrange the salad: Layer bed of greens and basil on the bottom of the salad bowl. Arrange beets, red onion, and blueberries on top of greens. Sprinkle top of salad with pecans, feta, and coconut. Toss with dressing and serve.