Carrot, Beet, & Blue Salad

So this is definitely a recipe I love but my husband wouldn’t. I’m one of those people that really love bold and bitter flavors like black black black black (darker than midnight) coffee, dark chocolate, red dry wine, and blue cheese grown in a cave. Does anyone else think that fresh beets can sometimes taste a little bit like dirt? I recognize that but for some reason I just don’t hate it.

I think the boldness of the blue cheese and beets in this recipe is paired and settled with the sweetness of the carrots. I love that is packed with nutrients that are a great addition in a healthy diet but even more crucial when trying to conceive and during pregnancy:

  • Folate
  • Iron
  • Nitrate
  • Mono and Poly Unsaturated Fats
  • Fiber
Print Recipe
Carrot, Beet, & Blue Salad
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
salads
Ingredients
Salad
Honey Mustard Vinaigrette
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
salads
Ingredients
Salad
Honey Mustard Vinaigrette
Instructions
  1. Prep your carrots and beets by peeling, cutting and removing both ends of each, and dicing.
  2. Place one cup of water and the carrots and beets into the instapot. (you can skip this step and use canned or frozen veggies). Cook carrots and beets on high pressure for 5 minutes. Releasing steam carefully once cooking is complete.
  3. While carrots and beets cook, combine all the vinaigrette ingredients in a small bowl and mix until everything is well combined. Split the dressing between 5 small reusable containers.
  4. Place 2 cups of lettuce in 5 different reusable containers and top with 1 cup of carrots and beets and a sprinkle of sunflower seeds and blue cheese crumbles.
Recipe Notes

Before eating each day give your dressing a good shake to combine.

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