Golden and Ruby Beets with Goat Cheese, Pistachios, and Microgreens
4-6
4 small cooked red beets
4 small cooked golden beets
1½ cups microgreens
3 ounces fresh local goat cheese, crumbled
¼ cup shelled pistachios
Honey and Orange Blossom Vinaigrette
½ cup olive oil
¼ cup honey
¼ cup lemon juice (Meyer Lemons if you can get them)
4 teaspoon sherry vinegar
2 teaspoon orange blossom water
1 teaspoon kosher salt
½ teaspoon cracked black pepper
Slice beets in ¼-inch thick slices and arrange in concentric circles on a serving platter. When ready to serve, shake vinaigrette and pour two thirds of it over beets. Top with microgreens, goat cheese, and pistachios. Drizzle remaining vinaigrette over salad and serve.
Honey and Orange Blossom Vinaigrette
In a pint jar with a lid, combine oil, honey, lemon juice, vinegar, orange blossom water, salt, and pepper. Put cover on and give it a good shake until honey is dissolved. Set aside.
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No. 02 / Fall 2017
From Issue
