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Put organic mixed field greens in a bowl. Crumble a couple tablespoons of goat’s cheese overtop, distributing evenly. Add diced pickled beets, a small handful of roasted sunflower seeds, and a sprinkle of pepitas (roasted pumpkin seeds). Finish with a sprinkle of maple-flavoured flax seeds and fresh-ground black pepper, and dress with a simple olive oil and balsamic vinegar.

Today I was pleasantly surprised by fresh dill in my salad mix – it compliments the beets and goat’s cheese perfectly.

I love this salad on its own as a snack, or as a breakfast or lunch side.

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Beets and goat’s cheese partner up like peanut butter and jelly in this sweet and nutty, easy-to-prepare salad.

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