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Are you weary of the summer parade of goopy mayonnaise-laden salad standbys? Break up the monotony with this healthy autumn salad adapted from a Prevention magazine recipe.
Inspired by a Cooking Light recipe, this vibrantly colored salad pairs roasted beets and goat cheese with crisp baby greens and crunchy walnuts. The result is a healthy salad that is a gastronomic festival of flavor, texture and color. You can prepare the beets up to two days in advance.
Brazil nuts provide a tasty twist on the more traditional basil pesto and are a good source of selenium. Selenium is a trace mineral, which is a important cofactor for the antioxidant enzyme, glutathione-peridoxidase, and helps prevent coronary artery disease, and certain types of cancer.
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