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Prep Time: 25 minutes, Cook Time: 2 1/2 hours, Serves 6
1/2 c. mixed nuts, walnuts, almonds and pecans cooking spray 1 Henry's Large Egg White 1/3 c. raw cane sugar 1 tsp. cinnamon 1/2 tsp. chili powder 1/4 tsp. ginger 1/4 tsp. garlic powder 1/8 tsp. allspice 1/8 tsp. cayenne sea salt and cracked black pepper to taste 3 organic red beets, trimmed Henry's Extra Virgin Olive Oil 6 c. organic baby spinach 6 oz. Henry's Market Goat Cheese, crumbled Olive Oil and Balsamic Vinaigrette Preheat oven to 225°F. Line a baking sheet with foil and spray lightly with cooking spray. Whisk egg white until frothy in a large bowl. Add nuts; toss in enough egg white to coat evenly. In a separate bowl combine sugar with spices. Add to nuts; toss to coat evenly. Spread nuts in a single layer on baking sheet. Bake for about 2 hours, or until coating is crisp. Allow to cool. Turn oven temperature up to 400°F. Place beets in a baking dish, drizzle with olive oil and cover with foil. Roast for one hour. Allow to cool; rub skins off with a paper towel. Slice into quarters. Chop a half-cup of nuts. Store remaining nuts in an airtight container. Divide spinach between four plates. Top with beets, goat cheese, nuts and vinaigrette. Nutrition Facts Per Serving (138g): Calories 290 (190 from fat) 21g total fat, 6g saturated fat, 0g trans fat, 15mg cholesterol, 330mg sodium, 19g carbohydrate, 3g dietary fiber, 12g sugars, 9g protein |
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