Dinner Party Post Continues with Part Two: Toohsday and a Fresh Market Beet Salad
 
 
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Ingredients
  • 3 bunches (about 18) small beets, red, golden or a mixture of the two (try to buy the small, sweet beets at the Farmer’s market!)
  • 1 cup sliced almonds, or ½ cup pine nuts
  • 3 ounces buffalo mozzarella cheese or soft goat (chevre) cheese
  • 4 cups baby spinach leaves, arugula or baby lettuce greens
  • Dressing
  • 1/3 one third cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon thin soy sauce
  • 1/2 half tsp freshly ground black pepper
  • 2 tbsp chopped fresh basil leaves
  • 1 clove garlic, finely minced
Instructions
  1. Preheat oven to 400°F. Scrub beets and wrap in foil. Place then on a baking sheet (they leak sometimes) and roast for 45 minutes to an hour or until they can be pierced with a knife easily. Remove the beets from the oven and open the foil packet. When they are cool enough to handle, peel away the skins and break off the root. (I run them under cold water to cool if you’re in a hurry.) Cut the beets into thin slices and refrigerate.
  2. Reduce the oven to 325°, then toast the nuts until light golden, abt 8 mins. Keep an eye on them, they burn easily. Set aside nuts.
  3. Thinly slice the mozzarella or crumble the goat cheese; then refrigerate.
  4. In a small container, combine all ingredients for the salad dressing.
  5. Place the spinach or greens in a bowl or arrange on a large platter. Stir the dressing and pour half over the salad and toss until evenly coated. Place the beets, then cheese, then nuts in order over the greens and drizzle dressing over top to finish.
  6. Serve at once.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/07/12/dinner-part-post-continues-with-part-two-toohsday-and-a-fresh-market-beet-salad/