Roasted Beet Salad with Hemp Heart Crusted Goat Cheese

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September 14, 2017

Recipe by She Likes Food

Ingredients

SALAD:

4 cups peeled and diced beets, 1/2 inch diced

1 teaspoon olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dried sorghum, or other grain of choice

6 cups spring mix lettuce

1 1/2 cup cooked garbanzo beans, about 1-15 oz can

2/3 cup dried cranberries

4 ounces goat cheese

1/2 cup hemp hearts

BALSAMIC VINAIGRETTE:

½ cup olive oil

3 tablespoons balsamic vinegar

1 small garlic clove, minced

½ teaspoon dijon mustard

½ teaspoon salt

¼ teaspoon pepper

Directions

1For directions visit She Likes Food

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