Today I used some leftover beets from the weekend’s Veggie Thanksgiving feast! I roasted red & golden beets in the oven for 40 minutes. In the final ten minutes I drizzled some balsamic over the beets to highlight their natural sweetness. This morning, for my breakfast I paired this with walnuts as well as some creamy, dreamy cranberry & cinnamon goat cheese!
Day 2 down! #21daysofsaladforbreakfast