Red & Golden Beet Salad

Servings: 2


  • 150 g Raw Golden Beet, cut into chunks (2 beets)
  • 150 g Raw Red Beet, cut into chunks (2 beets)
  • 35 g Watermelon Radish, sliced thin (1/4 radish)
  • 25 g Arugula (about 1/2 cup)
  • 25 g Spinach (about 1/2 cup)
  • 10 g Micro Greens (about 1/4)
  • 15 g Goat Cheese (about 2 tbsp)
  • 15 g Almonds, sliced (about 2 tbsp)
  • 2 tbsp Greek Yogurt Dressing


  1. Prep all of your ingredients: Slicing or cutting your beets into bite size pieces, slicing your radish into thin round slices.
  2. Then begin arranging your salad. I like to toss my greens in the dressing so that it is evenly distributed. Do this by placing your arugula, spinach, and micro greens in a large bowl with the dressing, then toss together. Transfer the dressed greens to your serving bowl.
  3. Top with your sliced beets and watermelon radish.
  4. Sprinkle goat cheese on top by using a fork to scrap at your block or roll of goat cheese, as you scrap your goat cheese will begin to crumble.
  5. Then garnish with almonds.

Kcals: 171 / 6g P/ 18.4g C / 9g F