Chioggia Beet & Balsamic Salad

A bonus to having flavourful greens is that making a salad with them is that much easier… there is just less need to dress things up. But if you are hoping to put on a pretty show, few veggies provide the instant impact of a candy-striped Chioggia beet. We find that halving the beets, laying them cut side down, and slicing thin half moons is the simplest way to get them into a salad. Their earthiness pairs well with equally earthy walnuts or hazelnuts. Creamy feta or goat cheese and a tangy dressing round it all out.

PREP TIME:  15 minutes                   COOK TIME: 0 minutes                   TOTAL TIME:  15 minutes

SALAD INGREDIENTS:

• Chioggia beets, thinly sliced

• Salad greens, washed

• Toasted nuts (hazelnuts are best!)

• Scallions, thinly sliced

• Crumbled cheese (feta or similar)

DRESSING INGREDIENTS:

• 1 Part Dijon Mustard

• 2 Parts Balsamic Vinegar

• 1 Part Maple Syrup or Honey

• 4 Parts Olive Oil

• Salt and Pepper, to taste

INSTRUCTIONS:​

• Combine the mustard, balsamic vinegar, and sweetener. Slowly whisk in the olive oil. Season.

• In a salad bowl or on the plate create a bed of greens. Then layer the beets, nuts, cheese, and scallions. Dress.