Beet, Cheese and Pecan Salad

Ingredients

• Beets1/2 count (40 g)
• Cheese2 slice (50 g)
• Walnuts2 half (8 g)
• Lettuce1 cup (35 g)
• Vinegar1/2 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   You can use lettuce or watercress.

3. 3

   Step 3

   Peel and cut the beet into medium pieces. Separately, chop the pecans.

4. 4

   Step 4

   For the dressing: Mix the oil, vinegar and stevia. Season to taste with salt and pepper. If you wish, you can replace the vinegar with lemon juice.

5. 5

   Step 5

   In a bowl place the beets, lettuce, pecans and chopped cheese.

6. 6

   Step 6

   It can be fresh/white cheese, cottage cheese, ricotta cheese or, if desired, mozzarella cheese.

7. 7

   Step 7

   Pour the dressing and mix well before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beet, Cheese and Pecan Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.