Beets, 4 – 6, all alike or different colors, quartered and roasted.
Salad Greens: Arugula or mixed or baby greens.
Some thinly sliced fresh onion, red or white, or shallot.
Quail Croft Goat Cheese
Hazelnuts, cut in half and toasted (Nootka Rose or Holmquist)
A few dried cranberries or cherries.
[…and if you like, bits or slices of orange and/or avocado]
Vinaigrette–an olive oil / balsamic vinegar and/or lemon juice / honey / sea salt mixture is nice.
A nice way to roast the beets is to it is to peel and quarter them and coat them with the vinaigrette to roast in a hot over for about 15 minutes. That way they’re pre-dressed. Cut them smaller when they’ve cooled a bit if you want to.
Whisk the vinaigrette and mix with the greens, onion or shallot, nuts, dried berries. Drizzle a little vinaigrette on the avocado and orange bits if you want those in your salad too and add them to the greens mixture. Place this part of the salad in a serving bowl, mound beets on top and crumble the goat cheese over everything. Sprinkle with some fancy salt and fresh ground pepper.
The melding of three recipes, hunted, gathered, and combined by Eleanor