Originally posted August 11, 2014.
I received an assortment of fresh vegetables, including tomatoes, mixed baby salad greens, arugula, cucumbers, beets, garlic and kale among other yummy fresh items!
I realized I had the ingredients for both gazpacho soup and beet salad, two of my favorite summer dishes! I remembered to record the beet salad for you to follow along and enjoy!
Organic and tasty and fresh ingredients are key!
1 bunch of beets, baked and peeled
goat cheese, crumbled
Dressing: Olive oil, vinegar, mustard, one or two cloves of garlic
Preheat your oven to 350 degrees.
Wrap each beet in tin foil. Cook for 1 hour until each one is soft and the skin slides off easily by hand.
When the beets are soft, the skin should peel off easily by hand. Next coarsely cut up the beets.
Make the dressing:
Use your judgement about how much olive oil, vinegar, mustard and chopped garlic you’ll need. Put the olive oil, vinegar, mustard and garlic in a small bowl. Whisk until well blended.
Mix the dressing into the salad greens.
Put the beets on top of the salad greens.
And then add the crumbled goat cheese.