Servings: 0
Ingredients
- 2 large beets
- extra virgin olive oil
- salt & pepper
- 2-4 oz salmon filets
- 8 cups chopped lettuce
- 1 barlett pear sliced
- 1 apple sliced
- 1/4 cup walnut pieces
- 1/4 cups dried cranberries
- 1/4 cup goat cheese crumbled
For the Honey-Apple Cider Vinaigrette:
- 6 Tablespoons extra virgin olive oil
- 1/4 cup honey
- 2 Tablespoons apple cider vinegar
- juice of 1 lemon
- dash of onion powder
- salt & pepper
Instructions
- Preheat oven to 400 degrees. Peel then chop beets into 1/2" cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, then roast for 40-50 minutes, or until tender. Set aside to cool slightly.
- Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette. Stir and set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, then cook for 1-2 more minutes. Remove to a plate and set aside.
- Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.
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