Ingredients for dressing:
1/3 c maple vinegar OR 2 T maple syrup and 3 T balsamic vinegar
1/2 t chopped garlic
Juice of 1/2 a lemon
1/4 to 1/2 t salt
a few grindings of pepper
1 1/2 t Dijon mustard
3 T olive oil
1 T mayonnaise
Ingredients for Salad:
2 beets cooked
1 good size handful of your favorite greens (I used arugula)
3–4 ounces of honey goat cheese
1 handful of chopped hazelnuts or your favorite nut
1 handful of pomegranate seeds or dried cranberries, cherries or strawberries
2–3 thin slices of red onion
2 T of pretty microgreens
Make your dressing by combining vinegar, garlic, lemon juice and salt and pepper.
Whisk in Dijon mustard. (My favorite kitchen tool is my teeny little whisk.)
Now slowly whisk in the oil and get a little emulsion going.
Last, add the mayo and whisk that in too. (This is optional, but it gives the dressing a creamier texture.)
Take your cooked beets and cut them into thin slices. Pull out your small valentine heart cookie cutter that is hiding somewhere in THAT drawer. Cut your beets into hearts. Put about 1 T of goat cheese between two beet hearts. Set aside.
On individual plates throw on those greens. Toss on some hazelnuts, pomegranate seeds or dried fruit, a few wisps of red onion and maybe some leftover beet pieces and a little more goat cheese. Last but not least, add a flourish of microgreens. Top with a beet and goat cheese heart.
You could toss this salad ahead of time with the dressing, which you may or may not want to use all of. I like to drizzle it on at the table because I think the salad is so pretty before it is tossed.
Keywords: salad, beet heart salad, goat cheese salad, vinaigrette, beet salad, roasted beets, fresh beets,