Roasted Golden Beet and Crab Cake Salad

A Restaurant Quality Salad That Couldn’t be Simpler!

In the words of George Costanza, “But you had to have the BIG salad!”

Sometimes you just need something a little lighter (well at least I do in between all that pasta I eat haha). Here’s one of my favourite go-to-dinner-salads!

Roasted Golden Beet and Crab Cake Salad

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• Prep Time: 15 minutes
• Cook Time: ~1 hour
• Total Time: an hour and 15 minutes

*Servings: 2

Ingredients:

• 2 Golden Beets
• 4 Crab Cakes
• Spring Mix
• Goat Cheese. crumbled
• Pistachios, shelled and crushed
• Shallots, thinly sliced
• Balsamic vinegar
• Olive Oil
• Salt and pepper

  Instructions

• Preheat oven to 400F
• Cut the tops and bottoms off of the beets and peel skin
• Place each beet in a piece of aluminum foil and coat with olive oil
• Wrap beet tightly in the foil
• Place in an oven-proof dish and bake for 40 minutes to an hour until they are fork tender
• Once beets are close to being cooked, start the crab cakes
• Place frying pan on the stove over medium heat and add crab cakes
• Fry each side for 2-4 minutes until crab cakes are browned and cooked through completely (there are no cold spots)
• Place spring mix on a plate, top with sliced beets, shallots, goat cheese, and pistachios
• Drizzle with olive oil and balsamic vinegar
• Season with salt and pepper