This might be my new all time favorite salad. I had it 3 times in Summerland, with all ingredients fresh from my husbands parents garden and it was to die for. It is sooooo simple too.
You can easily jazz this up with your choice of dressing, bacon, nuts.
You could also question my judgement because I just used the phrase "jazz this up."
And you can also tell by this recipe that I occasionally falter on this vegan diet . But goat cheese and beets are made for each other. So I had to.
2-3 cups washed baby greens
1 cup arugula
1 large beet
1/4 small red onion
1/2 cup parley or dill (or both)
1/3 cup of goat cheese
2 tablespoons olive oil
2 teaspoons apple cider vinegar
Salt and Pepper
First you will need to roast your beets. Pretty Simple. Cut off the greens and the bottom and place on a sheet of foil. Top with a little olive oil, wrap up and put in the oven for 45 minutes on 400 degrees. Once roasted, allow to cool and the skin will peel right off. Then chop into wedges or slices and set aside.
Next place all of your washed greens and arugula in a large bowl. Chop herbs and slice onion and place in the bowl, along with olive oil and vinegar. Season with salt and pepper to taste and toss to coat.
Plate greens on a nice dish and top with beets and chunks of goat cheese!
That is it! So simple and so tasty.