BEETS GREENS AND GOAT CHEESE by CHEF DAN:

Serves 2

INGREDIENTS:

2 tablespoons pumpkin seeds, toasted

2 beets

1 avocado, peeled, pitted and cur into bite size pieces

Handful salad greens

1/4-crumbled goat cheese

2 teaspoon kosher salt

VINAIGRETTE:

3 tablespoons apple cider vinegar

2 tablespoon lemon juice

 2 tablespoons olive oil

1 tablespoon fresh basil

2 tablespoon honey

1/4-teaspoon kosher salt

Fresh ground black pepper to taste

DIRECTIONS:

1.   In a dry skillet over low heat toast pumpkin seeds until they start to pop.

2.   Remove and let cool.

3.   Peel the rough skin off the beets with vegetables peeler.

4.   Using a spiralizer, make ribbons of beets.

Fill a saucepan two thirds full of water and 2 teaspoons salt.

5.   Over high heat, bring to a boil, add beet ribbons, and cook 2-3 minutes.

6.   Chill in ice bath.

7.   Drain and dry ribbons with a paper towel.

8.   Place In a salad bowl, add avocado, greens, and goat cheese.

9.   Pour vinaigrette over the top and toss to combine.

10  To with toasted pumpkin seeds.

VINAIGRETTE DIRECTIONS:

1.   Whisk all ingredients together in a mason jar and shake the devil out of it.

ENJOY DAN:                                  BE HEALTHY EAT YOUR BEETS!!!