ROAST BEET SALAD WITH TURKEY
RECIPE TYPE
5 Easy Meals
SERVES
4
Prep: 15 min
Cook: 1 hr 15 min
Ingredients
1 Longo’s Local Ontario Raised Without Antibiotics, Grain-Fed Turkey Boneless Breast Roast (about 1 kg)
1 pkg (500 g) Longo’s Cubed Beets
2 tsp chopped fresh Longo’s Organic thyme, divided
8 cups Longo’s Organic Spring Mix or Baby Spinach
½ cup Longo’s crumbled feta cheese
½ cup Longo’s Balsamic Dressing (approx)
Directions
Remove sleeve, plastic lid and plastic film from container. Brush turkey with 2 tbsp Mediterranean Extra Virgin Olive Oil and season with ½ tsp each salt and pepper. Sprinkle with half of the thyme.
Toss beets and remaining thyme, 2 tbsp Mediterranean Extra Virgin Olive Oil and ¼ tsp each salt and pepper. Spread onto parchment paper lined small baking sheet. Place turkey roast and beets in preheated 400°F oven for 45 minutes. Remove beets from oven, if tender when pierced with a small knife. Roast turkey roast for another 15 minutes or until an instant read thermometer registers 165°F. Tent with foil and rest for 10 minutes before slicing. Chop 2 cups of the turkey and reserve for the Turkey Taco Salad.
Meanwhile, spread spinach over platter and top with beets. Sprinkle with cheese and drizzle with enough salad dressing to coat evenly. Serve with sliced turkey. Spoon pan juices over top of turkey, if desired.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 39g | Fibre 5g |
Fat 35g | Sugar 11g |
Carbs 18g | Sodium 940mg |
