I got fresh beets with the purpose of making this salad. H enjoys the beet salad at this restaurant so, I've been meaning to give it a try for a while. Beets are not my favorite vegetable, but this may very well change my mind. Next time I will roast the beets instead to see if that brings any other special flavors to this already MARVELOUS salad. It was super EASY, and super YUM. I paired it with some grilled chicken from the weekend. SAVORY and SWEET - MY FAVE.
Here's how it went:
Ingredients1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh spring mix
1/2 cup pine nuts, toasted, coarsely chopped
1 apple, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled
juice from one orange (freshly squeezed)
Peel and cube 3 beets and then boil for 20 - 30 minutes or until soft. Set aside.
Whisk the vinegar, garlic, orange juice and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat.
Toss the greens, and pine nuts in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the apples and goat cheese, and serve.