Quick and Delicious Beet Microgreen Salad!

Serves: 4

Salad Ingredients:
• 1-pound medium raw beets, 2-3 inches in diameter
• 1 Tbsp. White vinegar or lemon juice (Optional: holds color of beet during boiling)
• 4 palmfuls of Beet Microgreens
• 6-8 Cups baby greens
• Feta cheese crumbles to top
• Salt & Pepper to taste

Balsamic Honey Dressing Ingredients & Prep Instructions:
• ¼ Cup olive oil
• 2 Tbsp. Balsamic vinegar
• 1-2 tsp. honey
• 2 tsp. Dijon mustard
• Salt & Pepper to taste
• Whisk all ingredients together in a bowl until combined. Store in the fridge in an airtight container.

Prep Instructions for Beets:
• Wash beets thoroughly to make sure all dirt is removed, leaving the skins on.
• Trim most of the stem off leaving an inch or two to ensure the beets don’t bleed during boiling.
• Place the beets and vinegar in a pot and fill with enough water to cover the beets by a few inches.
• Bring the water to a boil.
• Once the water is boiling, reduce heat, cover and simmer for 20-50 minutes (varies depending on size).
• Beets are done when pierced very easily with a fork or knife. If firm, continue to boil until tender.
• Using a slotted spoon, remove the boiled beets and place in an ice bath for 5 minutes.
• Remove cooled beets and rub the skins off. They should remove easily but make sure to wear kitchen gloves or use a paper towel, so you don’t stain your hands!
• Chop beets in to bite size pieces (store in fridge if not using right away).

Salad Preparation:
• Divide the baby greens between four individual bowls.
• Top each bowl with chopped beet cubes, a palmful of Beet Microgreens, Feta cheese and Salt & Pepper to taste.
• Drizzle Balsamic Honey dressing over the salads and serve.

ENJOY!

In Health-
The Micro-Managers