Beet and Goat Cheese Salad

We were eating at one of our favorite restaurants in town.  We go there because they have the best fries served with garlic aioli.  We ordered a bucket of fries.  So I decided to go light with lunch.  The Beet Salad caught my eye.  This is my attempt to recreate it.  The restaurant used fresh roasted beets.  I’m using pickled beets.  I like mine better.

Beet and Goat Cheese Salad

Serves: 4
Time: 10 minutes
Hardware:  Salad bowl & salad tongs, measuring spoons and cups, a strainer, a cutting board and knives, a bowl, 4 serving dishes

Ingredients

• 1-5 ounce bag of pre-washed mixed spring salad greens
• 16 ounces pickled beets
• 2 small oranges.
• 6 ounces chèvre
• 6 ounces chopped walnuts
• 4 green onions
• 1 cup of  Balsamic Vinaigrette
• Salt & Pepper

1. Drain the beets.
2. Chop the green onions including the green part.  Peel and section the oranges removing any strings, seeds, or pith.
3. Toss the greens and onions with ⅓ cup of the vinaigrette. Salt sparingly.
4. Place the salad into the serving bowls.  Top each serving with ¼ of the beets and oranges.  Sprinkle on 1½ ounce each cheese and walnuts.  Drizzle on a little more vinaigrette.  Finish with a few grinds of black pepper.

Beautiful, healthy, and tasty