Ahhh summer! When the weather heats up we all head outdoors, thankful not to be cooped up inside while the snow falls outside. Now is the time to dust off the patio set and break out the plasti-ware for outdoor eating. When the temps inch upward, more cool summer salads come out of my kitchen.
This recipe for roasted beets with goat cheese on greens was inspired by a salad I had at Cat Cora’s Kitchen at the Salt Lake Airport. I just fell in love with the mix of flavor and texture so I set out to duplicate it… or come close to duplicating it.
Ingredients for the Beet Salad
3 beets cut to bite sized pieces, roasted (recipe follows)
1/2 cup sliced almonds, toasted
6 cups Spring Green Lettuce Mix
1/2 cup fresh blueberries
3 ounces goat cheese
Ingredients for the Dressing
1 fresh mango, chopped
juice from 2 medium limes
1 teaspoon olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes (or more if you like the heat)
1/8 cup fresh cilantro leaves, chopped
For the dressing, place all ingredients in a food processor and blend until smooth, but still slightly thick. You do not want this really runny and the mango should keep it at a thicker consistency. Chill in the refrigerator at least two hours.
Now that the beets are roasted, the almonds toasted, the dressing made and all has been chilled, it’s time to assemble! In a large bowl, place the spring greens. Add the beets, blueberries, goat cheese and sprinkle the top with the toasted, sliced almonds.
For more salad recipes, follow my Soups and Salads Pinterest Board
Recipe featured on The Chicken Chick’s Clever Chicks blog hop #51 September 9, 2013