This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate. This salad was inspired by the beet salads at my favorite local French restaurants, Westport CafΓ© and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation. Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally! This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets. Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner. Continue to the recipe... The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate. |
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