By Sabrina Model, from thetomatotart.com
I am a salad freak. If I go a day without my greens, Iím just not a happy girl. This salad really satisfies my jones for greens and for another love — beets. I love beets — red ones, golden ones, big ones, baby ones, and those beautiful stripey white and pink ones called Chioggias.
This salad is so simple and can be plated in such a way that it looks super fancy, which is a big plus! I recently served this salad aside Pork Chops topped with a fig reduction and a lovely parsnip puree, but it could easily be served in a bigger portion as a meal.
- SALAD INGREDIENTS
- 1 Roasted Golden Beet
- 4 Slices Goat Blue Cheese
- 2 cups mixed greens
- Blood Orange Vinaigrette (see below)
- BLOOD ORANGE VINAIGRETTE
- 2 tbsp sherry vinegar
- 1 tablespoon minced shallot
- 6 tbsp blood orange olive oil (I used Stonehouse)
- Whisk everything together until well emulsified
Slice the beet and goat blue cheese into long slabs. Arrange beets and blue cheese side-by-side atop greens. Sprinkle with chives, and top with Vinaigrette.