Beat the heat with a refreshing summer salad of sweet,. chilled beets, cool, crunch cucumbers and fresh, crisp lettuce. A few crumbles of creamy goat cheese make this salad irresistible. Serves 4.
Ingredients- 2 medium beets
- 1/4-cup White Wine Vinaigrette
- 1 tsp. chopped, fresh dill
- 2 cups salad mix
- 1 cucumber, halved and sliced
- 2 tbsp. crumbled goat cheese
How to Prepare
- Place the beets in a medium saucepan and cover with water. Weigh the beets down (they tend to float) with a heat-proof plate that fits inside the saucepan. Bring to a boil and simmer until the beets are tender when pierced with a small paring knife, about 45 mins. for medium beets. Drain, let cool and refrigerate. Cooked beets will keep up to 5 days in the refrigerator.
- Peel, halve and slice the chilled beets. Place the sliced beets in a small bowl and todd them with 2 tbsp. of the vinaigrette.
- In a large bowl, toss the lettuce, cucumber and remaining vinaigrette.
- Divide the lettuce mixture among 4 serving plates. Arrange the beets in the center of each pile of lettuce and garnish with the goat cheese.
For the Vinaigrette - 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- Pinch of sugar
- salt and freshly ground pepper, to taste
- 3 tbsp. extra virgin olive oil
- In a small bowl, whisk together the Dijon mustard, vinegar, sugar, salt and pepper. Slowly whisk in the oil. Refrigerate for up to 1 week until ready to serve.
Tip for Peeling Beets: with a paper towel in each hand, rub the skin off each beet. The paper towels keep your hands from turning bright red (if you're peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.
Make it a Meal: Make an easy meal by adding sliced, grilled sirloin or flank steak to the salad. Or, instead of steak, try grilled salmon or chicken—both pair beautifully with beets and cucumbers.
