2-3tbsptoasted pine nutssubstitute other toasted nuts - walnuts, pecans, almonds
Microgreens for garnishoptional
4tbspOrange Champagne Vinegarsubstitute red wine vinegar or rice wine vinegar
2tbspextra virgin olive oil
2tbsphoneysubstitute 1 TBS Agave
Place all of the ingredients into a bowl and whisk them together. Or place them in a small mason jar with a lid and shake them until they are mixed together.
Arrange the lettuce on a large platter.
Top with sliced beets.
Arrange other ingredients on the platter.
Drizzle with dressing and serve immediately.
Let's talk yellow beets. I find that yellow beets have a milder "earthy" flavor over traditional red beets. My proof is my husband who eats almost anything, but really dislikes beets. The first time he had a yellow beet he ate the entire thing and raved about the flavor of the beets. If you have a non-beet eater in your house, try using yellow beets and see what happens.
After roasting beets, be very careful opening the foil because the steam is very hot. I let mine sit on the baking sheet with the foil closed for 20 minutes until I can open them and touch them.
I always wear plastic gloves while I am working with beets because the juice can stain. It's also a good idea to wear an apron so the juice doesn't splatter on your clothes and stain them.
If you cannot find honey goat cheese in your local market, simply buy regular goat cheese and drizzle a little honey on it before you add it to this salad.
This recipe can be made 1-2 hours ahead of time. Store in the refrigerator covered with plastic wrap without the dressing. Add the dressing right before you serve it.