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vegetarian cooking…simply delicious!
Beet & Mesclun Salad
04/02/2011 Filed in: Appetizer
Take a break from those heavy lunches and try out this light and refreshing salad! A simple combination of beets, mesclun, & walnuts, topped with a delicious balsamic vinaigrette and goat cheese is sure to please your palate and keep you coming back for more. Mesclun can be found at any grocery store and is a mix of small & young lettuce leaves.
Servings: 4-6
Prep Time: 10 Minutes
Cook time: 15 Minutes
Here's what you'll need:
1 - 5 oz. Package Mesclun
2 Medium-sized Beets
1 Cup Toasted Walnuts
1 - 4 oz. Package of goat cheese
1 clove garlic
2 Tbsp Balsamic Vinegar
3/4 Extra Virgin Olive Oil
1/4 Tsp. Ground Black Pepper
1/2 Tsp. Dijon Mustard
Start by putting a pot of water over high heat until it comes to a boil. While the water is warming up, peel the beets and cut into 1/2" cubes. Salt the water and add in the beets. Cook until they are tender enough that a fork can pass though easily. Drain and set aside. Make sure the beets cool down a little or the lettuce will wilt.
To make the dressing, combine the balsamic vinegar, garlic, and mustard into a blender. Blend until the garlic is in small bits. Now slowly add in the olive oil while the blender is running to thoroughly mix the two liquids. Stir in the ground black pepper and set aside.
Its assembly time! Mix up the beets, walnuts, and mesclun. Toss in your preferred amount of dressing and then plate. Top with some goat cheese (I used a garlic and herb goat cheese, but plain will be fine too) and enjoy!
Note: You can adjust the amount of walnuts and beets based on your preferences.
Be sure to leave me some comments and a picture if you make the salad!
Mesclun
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