Grilled Beets, Walnuts, and Goat Cheese Salad
1 beet, peeled and sliced
~2 tsp olive oil to lightly coat beets
Walnuts (can candy them if you want, but I don't find it necessary)
Spinach and baby greens
Goat Cheese crumbles
Chicken, if desired
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
1/2 Tbsp lemon juice
1/2 tsp honey
1 tsp Dijon mustard
dash of salt and pepper
1. Lightly brush both sides of sliced beet with olive oil. Grill until tender, about 10 minutes each side.
2. In a small bowl, whisk together ingredients to make the dressing.
3. Place a large helping of baby greens onto each of four salad plates, break walnuts into smaller bits and sprinkle over the greens. Slice beets into bite size pieces and place equal amounts of beets over the greens, and top with goat cheese. Drizzle each plate with some of the dressing.
Nichole is a blogger, elite level runner, and coach. She ran professionally for Brooks for two years after qualifying for the 2012 US Olympic Marathon Trials. During that time she founded TNC endurance, where she coaches and motivationally speaks to organizations large and small. This blog details her rise to national-level racing, and continues to follow her as she gets back into racing after starting a family. Read on, friends!
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