Local and Seasonal Recipes, Menus and More 
  Roasted Beet Salad and Lemon Dressing


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
1/4 cup each olive oil and lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon honey
a pinch each salt and freshly ground pepper
1 head bibb lettuce
4 roasted beets, peeled and cut into pieces
3-4 ounces Chevre (soft goat cheese)
1/4 cup walnuts, chopped and toasted

DIRECTIONS
Whisk together oil, juice, mustard, honey, salt and pepper. Set dressing aside.
Wash and dry lettuce leaves. Arrange lettuce on 4 plates. Place beets on lettuce.
Drizzle each salad with 1 Tablespoon of dressing.
Sprinkle salads with Chevre and walnuts.
Serve immediately. Pass remaining dressing for each person to add to taste.

NOTE: If using Meyer Lemons for juice, you may want to reduce the amount of honey
            since Meyer lemons have a less acidic taste.

Copyright © 2012 Stefanie Samara Hamblen