With the mixed greens and apples I got from the Farm Fresh Box, I made a beet, apple, and goat cheese salad.
If you're anything like me, you end up eating a fair number of salads each week. I genuinely enjoy salad, but I find the classic garden salad can get a little ho-hum after a while. I've found that switching up the types of greens and salad dressings you use, and making use of different and interesting ingredients will help salads keep their appeal.
What are your favourite salad fixin's?
Beet, Apple, and Goat Cheese Salad
Makes about 4 servings
Ingredients
6 tbsp olive oil
2 tbsp dijon mustard
2 tbsp white wine vinegar
1 garlic clove, minced
salt and pepper, to taste
4 cups mixed greens
1 large or 2 small apples
2 oz goat cheese, crumbled
Directions
- Wrap clean beets in tin foil and roast on 375 for 30-40 minutes, as shown by Michele in her post on roasted beets
- While the beets are cooling, prepare the dressing by whisking together the oil, dijon, white wine vinegar, garlic, salt and pepper.
- Place greens on a salad platter. To save time, I made a lunch salad with the leftover greens before I put everything away!
- Slice the apple into thin sticks (leaving the peel on for added fibre).
- Thinly slice the red onion.
- Slip the skins off the cooled beets and slice into bite-size pieces.
- Top the greens with the sliced beets, red onion, sliced apple, and goat cheese.
Variations:
- Use a pear instead of apple
- Try orange juice instead of white wine vinegar in the dressing
- Use blue cheese instead of goat cheese
- Add a sprinkle of walnuts or pecans
Enjoy!
Natalee RD
This looks beautiful and delicious.
ReplyDeleteThanks Linda! We hope you enjoy this salad.
Delete