How do you keep it fresh?!
I love getting inspiration for new salad and dinner ideas from some of my favorite cooks like Cookie and Kate.
This particular salad tasted like something I would get at a fancy restaurant. Minus the price tag.
I substituted radishes for carrots, and I actually enjoyed the goat cheese! I bought mine from Trader Joe's. PLUS I explored a local Farmer's Market here in Palm Springs and bought my beets and arugula there. I marinated and grilled chicken breast to couple this salad. Check out this Orange Ginger Citrus Marinated Chicken recipe from Andie Mitchell.
1 ½ pounds beets (about 3 large or 5 small-to-medium)
1 tablespoon extra-virgin olive oil
¼ teaspoon fine salt, to taste
5 cups arugula (I also used mixed greens)
4 ounces goat cheese, crumbled (optional!)
⅓ cup shelled roasted pistachios or any other seed/nut that you enjoy
4-5 carrots, depending on size or 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
⅓ cup chopped green onion (I used fresh chives)
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
Find the full recipe and blog here
Let me know how it turns out and happy eating!