Rustic roots, creamy goat cheese and sweet roasted pears tossed in a tangy dressing
You just can't beet a good root vegetable. Especially one that is completely edible!
pro tip: beet greens can be bitter and a little dense - lighten up your salad by also tossing with some mixed greens or a nice peppery Arugula!
Champagne Vinaigrette
-1/4 cup Champagne Vinegar
-1/2 cup extra virgin olive oil
-1 clove minced garlic
-2 tablespoons Dijon Mustard
-2 tbsp local honey
-2 tablespoons lemon
-salt & pepper to taste
-whisk together until smooth and creamy -
Beet Salad
-6 large beets with stems and leaves
-2 ripe pears, peeled
-1/2 cup goat cheese
1. separate steams and leaves from beets and evenly chop
2. grill/roast halved pears and whole beets (beets need about an hour to cook so don't put the pears on until the last 10 minutes)
3. Allow both to cool. Peel beets and dice into cubes. Slice pears.
4. Mix all ingredients in a large salad bowl, toss with vinaigrette and top with crumbled goat cheese
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