Beet, olive and roasted almond salad



This recipe is so easy and it is especially good because of the toasted almonds! They seem to wake everything up!

3 cooked beet roots, drained.
1/2 cup of chopped black pitted olives
1/2 cup whole almonds, toasted (I used some that did not have the brown skin on them)
3 tablespoons sherry vinegar
Salt to taste
Goat cheese for garnish

1.Toast almonds. I found these instructions from
Spread almonds uniformly in a shallow layer on an ungreased baking pan.Bake in a preheated oven at 325-350°F for 15-30 minutes until the internal nut color is golden in color. Stir occasionally for an even roast. Remove from the oven and allow to cool.
* Remember all ovens are different. My almonds took about 10 minutes. Be vigilant because almonds can burn quickly.
2. Mix all the ingredients and sprinkle the goat cheese garnish on top.

Enjoy! Xxxx Natascha

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