Beet Salad

2-3 lbs of mixed color beets vinaigrette dressing for beets

2 oz. goat cheese lettuce leaves, preferably butterhead

1 navel orange, peeled and sectioned

Roast or grill beets until tender all the way through. Peel while still warm and slice in rounds. To prevent bleeding, put each color in separate bowl and pour some vinaigrette over each and let marinate for at least an hour. Line serving platter with lettuce leaves, arrange beet rounds on lettuce with orange sections interspersed. Top with goat cheese and drizzle with more vinaigrette if desired. Even people who don’t like beets like this one. Use fresh raspberries in season in place of orange.

Recipe courtesy Joel Rosen

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