I am a salad freak. If I go a day without my greens, I’m just not a happy girl. This salad really satisfies my jones for greens and another love- beets. I love 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
- Chives
- 2 cups mixed greens
- Blood Orange Vinaigrette
- BLOOD ORANGE VINAIGRETTE
- 2 tbsp sherry vinegar
- 1 tablespoon minced shallot
- 6 tbsp blood orange olive oil (I used Stonehouse)
- salt
- pepper
- Whisk everything together until well emulsified
- SALAD INSTRUCTIONS
- Slice 1 Beet
- Slice your goat blue into long slabs
- Arrange beets and blue side by side atop greens
- Sprinkle with chives
- Top with Vinaigrette
Looks delicious. I am the same way with the salads, I have to have it. When I go on volunteer trips to South America where we can not really trust the water that veggies are washed, we go on a potato-corn-bread diet. When I get back, the first thing I do is to eat salad everyday for every meal for a week!
Need to look for that pork chops with fig reduction recipe!
this is probably one of my favorite salad combos — beets + goat cheese. delish. but i might have to hunt down some blood orange olive oil and try the vinaigrette. where can you get stonehouse?!
p.s. it was great meeting you @ foodbuzz fest!
Elise, such a nice treat to meet you too. Here\’s a link to Stonehouse\’s site: http://www.stonehouseoliveoil.com/
I know that some other companies make blood orange olive oil, but Stonehouse is one of my favorite companies in the known Universe.
X
Sabrina