As published at https://www.myharvesttable.com/springtime-golden-beet-salad/
2 tablespoons apple cider vinegar or honey vinegar if you can find it
1 teaspoon Dijon mustard
1 pinch sea salt
1 pinch ground black pepper
3 tablespoons extra virgin olive oil
½ Ib. golden beets (about 1 large or 2 small)
3 cups spring mix lettuces or other greens of choice
3 cups mixed micro greens
1 cup chopped cucumber
2 tablespoons torn dill leaves or more to taste
¼ cup toasted sliced or slivered almonds
2 oz. crumbled goat cheese or more to taste
In a bowl, whisk the apple cider vinegar with the Dijon mustard, salt and pepper. Slowly drizzle in the olive oil, while whisking, until emulsified.
Trim and peel the beets and grate on the large side of a box grater. Add the beets to the dressing and stir until coated; allow to sit and marinate for 10 minutes.
Meanwhile, toss the spring lettuces with the micro greens, cucumber and dill until combined.
Add the beet and dressing mixture to the lettuce and gently toss until combined. Place in an attractive serving bowl.
Sprinkle the almonds and goat cheese on top and serve immediately.
Prep time: 20 minutes Total time: 20 minutes Serves: 6
Items available from Oakmont Farmer’s Market 3/14:
-Microgreens are available from Solrig Farm
-Spring lettuces and other greens are available form Clifford Family Farm
-Goat cheese available from Amazing Acres