1. Boil Beets

   In a medium pot, bring salted water to a boil. Add in whole beets and boil for 40 minutes. Once cooked and cooled, peel & cut beets into wedges.

   • 2 lb Yellow Beets
2. Salad Assembly

   Add balsamic vinegar and olive oil to a small bowl and mix to combine. Season beets with salt and pepper. Spoon vinaigrette over beets and toss gently to coat.

   • 1 tsp Kosher Salt
   • 1/4 cup Extra Virgin Olive Oil
   • 1 1/2 Tbsp Balsamic Vinegar
   • 1 pinch Black Pepper
3. Taste

   Plate in a bowl or on a platter. Top with goat cheese & parsley leaves. Serve with flat bread.

   • 1/2 cup Soft Goat Cheese
   • 8 Wheat Flatbread Crisps
   • 3 Tbsp , stems removed Italian Parsley

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	Amount per serving	Daily value percentage
Calories	350 kcal
Total Fat	20 g	25%
Total Saturated Fat	4.5 g	22%
Unsaturated Fat	15 g
Low Cholesterol	5 mg	2%
Sodium	1050 mg	45%
Total Carbohydrate	34 g	12%
Fiber Total Dietary	5 g	19%
Sugars Total	12 g
Protein	10 g	19%
Vitamin C	11 mg	10%
Calcium Ca	68 mg	6%

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	Amount per serving	Daily value percentage
Iron Fe	3.5 mg	20%
Vitamin D	0.1 µg	0%
Potassium K	580 mg	10%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.3 mg	20%
Niacin	2.5 mg	15%
Pantothenic Acid	0.7 mg	15%
Vitamin B-6	0.2 mg	10%
Folate (B9)	214 µg	50%

By Innit Culinary Team