Leafy Greens with Beet and Goat Cheese

Organic leafy greens and beets are abundant from your local farmers market this time of year.  Goat’s cheese is less allergenic than cow’s cheese, so it is a good choice when you desire the creamy taste of cheese.  This is a simple kid and adult tested summer salad.  It is flavourful and colourful. 

Joanne Levesque RHN, Pure Med Office Manager and Holistic Nutritionist

Serves 4 8 to 10 cups of washed organic leafy salad greens 2 to 3 medium beets, cooked and chopped into ½ inch cubes ¼ cup to ½ cup of chevre (creamy goat cheese), cut in chunks   1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil sea salt and pepper to taste Cut or tear leafy salad greens into large bite size pieces and place in a large salad bowl.  Add beets, chevre, balsamic vinegar and olive oil.  Season with sea salt and pepper and toss. Makes a great first course.  This salad is full of zing!