Maple Roasted Beet Salad
dairy, soy and gluten free, vegan
2 medium size beets
2 tablespoons maple syrup
1 tablespoon olive oil
juice of 1 lemon
2 servings kale chiffonade salad (recipe below)
goat cheese (or vegan cheese of choice)
Scrub beets and slice thin, then chop each slice into quarters. Place a piece of foil on a baking sheet, pile beets in center of foil. Whisk together maple syrup, olive oil and lemon juice, pour over beets. Gather all sides/corners of foil, crimping closed. Roast in 350 degree oven for 20 minutes for crunchy beets, 30-35 minutes for softer beets.
Take care in opening the foil packet, as steam will escape when opened. Using tongs or fork, serve atop a kale chiffonade salad, with vegan goat cheese (or vegan cheese of choice) and marcona almonds.
Chiffonade kale (roll up and slice thin). Place in large bowl and massage with dressing (recipe below).
Maple Grapefruit Dressing
soy, dairy, gluten free, vegan
juice of 1 grapefruit
2 tablespoons olive oil
1 tablespoon tahini
1/2 tablespoon maple syrup
pinch sea salt
Using a whisk or blender, combine all ingredients.
…and a crisp white chardonnay, of course.