Salad and Salad Dressing: Truffled Roasted Beet and Green Bean Salad with Goat Cheese

Fresh beets and green beans from the garden on greens with chevre cheese and truffle oil

Prep Time: 25 mins

Cook Time: 1 mins

Total Time: 26 mins

This recipe includes fertility superfoods such as:

Agave

Health and fertility benefits of Truffled Roasted Beet and Green Bean Salad with Goat Cheese

Agave has a low glycemic index (GI) of 17.

Ingredients

3 tbsp red wine vinegar
2 tbsp truffle oil
1 tbsp agave nectar
1/2 tsp sea salt
1 tsp Dijon mustard
1/2 cup chopped red onions
3/4 cup green beans
3 oz goat cheese
4 beets
2 cups beet greens
3/4 cup sliced cucumber
3/4 head red leaf lettuce

Instructions

1. Wash and trim the beets. Place in cake or pie pan add 1/4 cup of water cover with foil and roast in a 400° F (200° C) oven for 1 hour.

2. Trim and wash the green beans and steam until tender but not soft. Let them cool spread out on a plate in the fridge.

3. When the beets are out of the oven and have cooled to the point of being able to handle them, slip the skins off of them. Retain the beet liquid from the cake pan that they were roasted in (used for the dressing). Cut the beets into a julienne (match stick) and set aside.

4. Combine the beet juice, red wine vinegar, mustard, agave nectar, onions and salt in a bowl and stir until combined.

5. Wash the lettuce and greens and spin until completely dry. Peel and seed the cucumber and slice it into crescents.

6. Add the lettuce and the greens and toss until the greens are evenly coated. Arrange the greens as a bed on a large serving platter.

7. Arrange the matchstick beets in row down the center of the bed of greens. Distribute the green beans and the cucumbers evenly over the top of the entire platter.

8. Crumble and dot the goat cheese evenly over the salad. Drizzle the salad with the truffle oil just before serving.

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