Beet Your Heart Out Salad
Here's an example of a delicious dish that is as easy as it is elegant. This salad blows your boring old Caesar or house salad right out of the water. Beets pack a punch in antioxidants -- plus, they're beautiful and tasty, too. Gorgeous greens, fresh tangerines, a little goat cheese, and a homemade balsamic vinaigrette bring it all together.
Serves: 1
You'll Need:
1 large beet (or more to enjoy later)
1 seedless tangerine
2 cups greens
1 tablespoon crumbled goat cheese
2 tablespoons homemade balsamic vinaigrette (recipe follows)
Here's How:
1. Bring a pot of water to a boil. Remove the stems off the beets and give them a good wash - they are root vegetables, so you will want to make sure you remove the dirt. Place them in the boiling water and cook for 20 minutes, or until a knife slides easily into each. To speed up cooking time, cut the beets in half or into quarters before adding them to the water. Remove the beets from the water and allow them to cool before peeling and slicing them - you can peel the skin very easily using your fingers after cooking. Put the beets in the refrigerator to speed up the cooling time. (I peeled my beets before cooking them with a veggie peeler - I have no idea why, but I recommend peeling them after cooking.)
2. Arrange the greens on a large plate. Peel the tangerine and arrange the slices over the greens, along with the sliced beets. Top with goat cheese, balsamic vinaigrette, and freshly ground black pepper.
Balsamic Vinaigrette:
To make the balsamic vinaigrette, combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 tsp honey, 1 tsp dijon mustard, and salt and pepper. Dress your salad with 2 tbsp of dressing and save the rest in a jar.
You'll Need:
1 large beet (or more to enjoy later)
1 seedless tangerine
2 cups greens
1 tablespoon crumbled goat cheese
2 tablespoons homemade balsamic vinaigrette (recipe follows)
Here's How:
1. Bring a pot of water to a boil. Remove the stems off the beets and give them a good wash - they are root vegetables, so you will want to make sure you remove the dirt. Place them in the boiling water and cook for 20 minutes, or until a knife slides easily into each. To speed up cooking time, cut the beets in half or into quarters before adding them to the water. Remove the beets from the water and allow them to cool before peeling and slicing them - you can peel the skin very easily using your fingers after cooking. Put the beets in the refrigerator to speed up the cooling time. (I peeled my beets before cooking them with a veggie peeler - I have no idea why, but I recommend peeling them after cooking.)
2. Arrange the greens on a large plate. Peel the tangerine and arrange the slices over the greens, along with the sliced beets. Top with goat cheese, balsamic vinaigrette, and freshly ground black pepper.
Balsamic Vinaigrette:
To make the balsamic vinaigrette, combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 tsp honey, 1 tsp dijon mustard, and salt and pepper. Dress your salad with 2 tbsp of dressing and save the rest in a jar.
