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.