Three beet salad with goat's cheese and meyer lemonĀ vinaigrette

September 28, 2011
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  • Serves 4, or one glutton
Author Notes

This is my version of my sister's simple beet, mint and goat's cheese salad. Mine has more bells and whistles and turns out quite differently. I love both. This could benefit from some chopped pistachios I reckon :) —DUZE @BakingBackwards

What You'll Need
  1. Roasted Beet Salad 1 sack mixed beets, yellow and candy cane 1 sack cippolline onions 1 bulb garlic a little red onion finely sliced juice of 3 clementines seat salt 1 tbsp olive oil Wash and peel the beets. Boil them until almost tender. Drain. Peel the onions and garlic. Toss them all onto a tinfoil lined baking sheet with the juice and oil and salt and roast until golden brown at a temp of 350-400 degrees F. Remove from the oven. In a small bowl, mix the following for a vinaigrette: 1 tbsp evoo 1 tsp coarse sea salt 1 tbsp dijon mustard 1 tbsp honey or maple syrup (the real stuff) juice of one clementine 2 tbsp red wine vinegar juice of 1/4 meyer lemon 1 tbsp chopped chives 2 cups mixed greens or baby arugula ---In a large bowl mix 2 cups mixed greens or baby arugula with 2 tbsp chopped fresh mint. Run the mint under hot water for a second or two to release the natural oils. Top this with the roasted veg. Add the vinaigrette and toss the salad. Add 3/4 package soft goats cheese in small drops. Mix lightly. Serve immediately.

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