Golden Beet Salad
This elegant salad looks beautiful, and it is also filled with phytonutrients which means it is loaded with vitamins and minerals. Golden beets are milder tasting than red beets (and much less messy). They are a bit more difficult to find, but if you take the trouble to track them down at a farmers market, you are in for a real treat.
1 head butter lettuce, washed and spun dry
1 bunch golden beets
¼ cup goat cheese
1 teaspoon dijon mustard
¼ cup extra virgin olive oil
6 tablespoons cider vinegar
Sea salt and pepper to taste
Cut off beet greens (save and sauté later). Place beets with the skin on in a pot. Fill with water and a sprinkle of salt. Cook until tender. Drain and remove skins while still warm. Quarter beets and place in a bowl. Add sea salt, pepper and 3 tablespoons vinegar; set aside.
To make the dressing, dice the shallot and place in a small bowl. Add mustard and remaining 3 tablespoons vinegar. Whisk in olive oil. Place the lettuce on plates and add a few beets. Sprinkle goat cheese and drizzle dressing on top. Add salt and pepper to taste. Enjoy the colorful and delicious salad!