Dinner Menu

Beet & Goat Cheese Salad

Collard and Beet Greens

Speckled Butter Beans

Monk Fish

Recipe Highlight: Beet and Goat Cheese Salad

3 medium size fresh Beets, stems and peel removed

3 Tbsp. Balsamic Vinegar

1 tsp. Splenda

3 Tbsp. Orange Juice

1 tsp. dried Terragon

3oz. Chevre Goat Cheese, crumbled

1. Cut beets into uniform cubes.
2. Place beets, vinegar, juice, Splenda, terragon, into small sauce pan.
3. Cover beets with lid and simmer 20 minutes.
4. Drain beets.
5. Mix with Goat cheese.