Parsnip, Beet, and Goat Cheese Salad

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Happy Monday friends! So many people liked last week’s parsnip fries I decided to incorporate them into another recipe! Putting parsnips into a salad sounded kinda weird at first, but it worked… if you serve them fresh out of the oven on the salad they add a nice crispness… if eating as leftovers you can leave the parsnips cold or reheat separately. Goat cheese is so good with everything- it’s probably my favorite cheese but it’s a tough choice between that and blue cheese (which would also work on this salad- feta too!)The beets are a must…. You can buy them canned or fresh, or check out Love Beets products, I bought the plain cooked ones but you could buy the vinegar flavored ones.  The sunflower seeds add the perfect crunch, I’m obsessed with adding them to salads lately. And of course greens are the perfect base to any lunch (or dinner) for a big dose of nutrients. Enjoy this healthy but indulgent salad this week to change up your routine a little! (You can use this dressing recipe or use your own- balsamic vinaigrette works well too).

Ingredients:

Salad:

1 beet, sliced or quartered

1 cup greens

1/3 cup parsnip fries

1 oz goat cheese

4 TBSP sunflower seeds

¼ chopped carrots (optional)

Dressing:

2 TBSP olive oil

1 TBSP balsamic vinaigrette

1 TBSP lemon

1½ tsp Dijon mustard

½ tsp garlic powder

1 tsp agave

Directions:

1.       Prepare parsnip fries according to directions, allow to cool

2.       Measure salad ingredients and dressing ingredients and mix separately

3.       Pour dressing on top of salad, enjoy

Note: If making this for lunch, add the seeds, and dressing just before eating to maintain crunch and prevent sogginess

Do you like beets?? I used to think I didn’t like them and now I know better-give them a try!

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