Raw Beet Salad With Toasted Sunflower Seeds and Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese. Ingredients:
1 lb beet, raw |
2 tablespoons sherry wine vinegar |
2 tablespoons raspberry vinegar or 2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1 small shallot, finely diced |
1/2-3/4 cup olive oil |
sea salt, lemon pepper to taste |
1/2 cup soft fresh goat cheese |
1/3 cup sunflower seeds |
baby spinach and arugula |
Directions:
1. Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
2. Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
3. Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
4. Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
5. Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
6. Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.
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