Beet Salad with Balsamic Vinaigrette
by Laura Frerichs, Tastemaker in Residence
Our favorite quick, delicious, and healthy meal. Variations are endless; Add dried cranberries, toasted almonds, candied walnuts, or mix it up with another artisan cheese from Prarie Hollow or Shepherd’s Way. This recipe garnered first place in the Salad Category at the Mill City Farmers Market Recipe Taste-Off in 2006!
Makes 2 generous servings
4 oz. spring mix, baby spinach, or 1 head of green romaine or butter lettuce handful of fresh herbs
1 bunch greentop beets
Shepherds Way Blue Cheese or Prarie Hollow Feta balsamic vinaigrette (below)
- Trim beet ends and tops. Reserve greentops for salad. Thinly slice beets and steam for 15 minutes or until soft. While beets are steaming, wash and gently dry lettuce leaves, baby greens, and beet tops in salad spinner. Tear large leaves into smaller pieces and place in large bowl.
- Finely mince herbs and toss with greens. Shred 1 or 2 carrots. Cut blue cheese and/or other cheese into chunks.
- Place hot cooked beets on greens, add cheese, carrots, and other desired garnishes. Lightly drizzle salad with balsamic vinaigrette. Serve immediately.
5 Tbsp olive oil
2 Tbsp aged balsamic vinegar
1⁄2 tsp Dijon mustard
1⁄2 tsp pure maple syrup
2 tsp minced shallots
1 pinch salt
- Prepare the vinaigrette by combining vinegar, honey/syrup, shallots, salt and whisk in olive oil. Adjust seasonings according to taste.