Once again, this is something I hesitate to call a recipe. It’s just that a couple of years ago, I realized that those super-fancy salads with baked beets and goat cheese – I can easily make them at home. You need to bake beets just once – 40 min at 400F individually wrapped in aluminum foil, and then you can peel them and store in the container – for over a week.
New this year – I started to add some pomegranate seeds to this salad. So now I have: baked beets, purple and yellow spicy asian greens crumbled goat cheese chopped walnuts pomegranate seeds and this wonderful balsamic/oil combination from Vompass:
Proportions are entirely up to you, made in minutes, taste priceless 🙂