Thursday, May 24, 2012

Beet Salad with Goat Cheese, Fresh Mint and Curry Vinaigrette

Beet Salad
Life in the "real world" means packing your lunch the night before because a) you don't want to spend the money everyday going out and b) you want to stay in bed until the last moment possible in the morning, leaving little time to prepare food. After having this refreshing salad at a order-out restaurant,  I realized how easy it would be to make it myself. Here is how it goes...

Beet Salad with Goat Cheese, Fresh Mint and Curry Vinaigrette 
The night before, boil beets in a pot of water for about an hour. Cool, peel and dice.
To make your salad, start with a bed of leafy greens. Top with chopped beets, goat cheese (I love the honey chevre from Trader Joes), shredded carrots, chopped pears, toasted almonds and fresh mint. Make a curry vinaigrette by whisking a teaspoon of curry powder into equal parts olive oil and balsamic vinegar

Its the mint that really elevates this salad. Mint and I are going to be best friends during these summer months...
Beet Salad

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