Beets & Greens

Beets & Greens
4 beets, 2 gold, 2 red, roasted and peeled
1 tbsp olive oil
1 tbsp fresh lemon juice
4 cups (1 bunch) of your favorite greens: curly kale, broccoli leaf greens, chard, beet greens
¼ cup toasted pistachios
4 pieces bacon, cooked crispy (optional)
1 tablespoon fresh chives (or scallions)
For Goat Cheese Vinaigrette Dressing:
1 clove garlic, minced
2 ounces goat cheese
3 tablespoons white wine vinegar
2 tablespoons olive oil
kosher salt to taste
Start the beets first. They will take up to an hour to roast, cool, and peel. Beets can be roasted in advance and kept in the fridge for up to 3 days.Tear your greens into bite-sized pieces. Add olive oil and lemon juice and massage into leaves. This will be flavor the salad and soften the tough leaves a bit.

When cool, slice the beets. Top greens with beets. Drizzle with Goat Cheese Vinaigrette, then sprinkle salad with pistachios, crumbled bacon (omit for vegetarian dish) and scallions.

Season to taste with Kosher salt and serve immediately.To make the Goat Cheese Vinaigrette: Combine all of the ingredients in a blender or food processor. Puree until smooth and season to taste with kosher salt./td>


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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