Balsamic Beet Salad with Seared Salmon

Serves: 4

Ingredients

• 4 skinless salmon filets
• 1 salt and pepper, to taste
• 4 tbsp. olive oil, divided
• 5 medium beets
• 2 cups spring mix or salad greens
• 1/2 shallot, thinly sliced
• 1/4 cup toasted walnuts
• 4 oz. goat cheese, torn
• 8 oz. balsamic vinaigrette dressing
• 1 cup microgreens (optional)
• 1 green apple, thinly sliced (optional)

Directions

1. Preheat oven to 450°F.
2. Wash the beets and place them on a foil sheet. Liberally coat with olive oil, salt and pepper, and wrap with foil. Place on a baking sheet and place in the preheated oven, cooking until fork tender, approximately 45 minutes.
3. Remove beets from the oven, remove from foil, and set aside. When they are cool to the touch, peel the skins. Let beets cool further, then chill in the refrigerator until ready to use. When thoroughly chilled, slice beets into 1/4-inch rounds and set aside.
4. Coat salmon filets with olive oil; season all sides with salt and pepper; set aside.
5. Heat olive oil in a large skillet over medium-high heat. Place salmon into a hot skillet. Let the salmon sear for approx. 2-3 minutes, then turn and finish until internal temperature of 145°F.
6. Assemble salad with greens, shallot, apple, beets, walnuts, cheese, and microgreens. Drizzle with balsamic vinaigrette and top with seared salmon filet!