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Drs Greens - Day 8 - Pink Friday
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Day 8 of 30 Days of Greens
Today, we’re celebrating color and flavor with the Pink Friday Salad! Loaded with fresh, vibrant ingredients like strawberries, beets, and creamy goat cheese, this salad is as fun to look at as it is to eat. Perfect for anyone craving a little sweetness and crunch in every bite!
Here’s what’s in the bowl:
Spinach
Pickled red onions
Strawberries
Beets
Almonds
Goat cheese
Balsamic vinaigrette
Pickled Red Onions:
1 red onion, thinly sliced
½ cup apple cider vinegar
1 tbsp maple syrup (or honey)
1 tsp salt
½ cup water
1. Combine vinegar, syrup, salt, and water in a jar. Add the sliced onions, making sure they’re fully submerged.
2. Let sit for at least 30 minutes, or refrigerate for up to a week for deeper flavor.
Roasted Beets:
2 medium beets, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
1. Preheat oven to 450°F.
2. Toss beets with olive oil, salt, and pepper, then spread on a baking sheet.
3. Roast for 25-30 minutes, or until tender and slightly caramelized.
4. Let cool before adding to your salad.
Balsamic Vinaigrette:
½ cup balsamic vinegar
1 cup extra virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
Salt and pepper to taste
Whisk all ingredients together until smooth!
Thanks for following along on Day 8!
Like, comment, and subscribe for more vibrant, delicious salads—see you tomorrow for Day 9!
Today, we’re celebrating color and flavor with the Pink Friday Salad! Loaded with fresh, vibrant ingredients like strawberries, beets, and creamy goat cheese, this salad is as fun to look at as it is to eat. Perfect for anyone craving a little sweetness and crunch in every bite!
Here’s what’s in the bowl:
Spinach
Pickled red onions
Strawberries
Beets
Almonds
Goat cheese
Balsamic vinaigrette
Pickled Red Onions:
1 red onion, thinly sliced
½ cup apple cider vinegar
1 tbsp maple syrup (or honey)
1 tsp salt
½ cup water
1. Combine vinegar, syrup, salt, and water in a jar. Add the sliced onions, making sure they’re fully submerged.
2. Let sit for at least 30 minutes, or refrigerate for up to a week for deeper flavor.
Roasted Beets:
2 medium beets, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
1. Preheat oven to 450°F.
2. Toss beets with olive oil, salt, and pepper, then spread on a baking sheet.
3. Roast for 25-30 minutes, or until tender and slightly caramelized.
4. Let cool before adding to your salad.
Balsamic Vinaigrette:
½ cup balsamic vinegar
1 cup extra virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
Salt and pepper to taste
Whisk all ingredients together until smooth!
Thanks for following along on Day 8!
Like, comment, and subscribe for more vibrant, delicious salads—see you tomorrow for Day 9!
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Drs Greens - Day 8 - Pink Friday
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