This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
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Some supermarkets sell vacuum-packed cooked beets in the produce section, which is such a convenient way to make a salad a bit more gourmet and interesting. I toss grated beets with olive oil, sweet balsamic vinegar, and a touch of lemon juice, then topped it off with crumbled goat cheese and chopped mint.
At the Logan Square Farmers' Market in Chicago recently, I came across yellow beets and was told they are sweeter than regular red ones. Whether that's true or not, I was sold. I just had to think of how to...