With the Easter holiday approaching, and the season of salads is in full bloom, I would like to kick off spring with my go-to salad.  I love this salad for so many reasons…it’s hearty, it fits the lectin-free guidelines, it’s high in natural oxygen-boosting qualities (natural nitrates!), it looks pretty when served on a spring feast and it compliments your hormonal health.

Here’s what you need…

3 small beets (I used vacpac variety)

2 cups arugula pre-washed and cut salad

50g (1/2 pack) of light celebrity goat cheese

1 tsp olive oil

1 tsp balsamic vinegar

freshly ground Himalayan sea salt and pepper to taste

Here is what to do…

Mashed the goat cheese in a flat dinner plate.  Cut the beets into slices and lay on top of the cheese.  Grind some fresh pepper and salt on top of the beets.  In a small bowl, toss the arugula with the balsamic vinegar and olive oil.  Place salad on both sides of the beet mix.  In this specific recipe, I did add pecans to the recipe just to add some more crunch – that is optional and that will bump up the total fat content fast.


Here’s the nutrition information

for the whole recipe as you can see – it is low in calories and you can add to it…try to bump up the carbohydrates with some sliced fruit and protein with added roasted chicken… 220 kcal 18g  Carbohydrates + 13g Protein + 12g Fat