La Salade De Betteraves Recipe

Prepare lettuces

Gently separate the Salad Days bib leaves and rinse together with the mixed baby greens under cold water. Spin or pat dry thoroughly and chill while you prepare the rest of the ingredients.

Prepare beets

If using pre-cooked beets: slice or cube two medium beets into 1/4- to 1/2-inch pieces. If using raw: Preheat oven to 400°F (200°C), wrap whole beets in foil with a drizzle of oil, roast 45–60 minutes until tender when pierced with a knife, let cool, then peel and slice. Allow beets to cool to room temperature before adding to the salad.

Prepare tomatoes and pecans

Halve 1 cup of grape or cherry tomatoes. If pecans are not roasted, toast 1/4 cup pecans in a dry skillet over medium heat 3–4 minutes, shaking frequently, until fragrant and slightly darker—cool slightly and roughly chop.

Assemble salad

In a large bowl, combine the chilled bib and mixed greens. Add the sliced or cubed beets and halved tomatoes. Toss gently with about two-thirds of the dressing (see Dressing directions) until evenly coated.

Finish and plate

Divide the dressed greens onto 2 plates (or a large platter). Sprinkle crumbled fresh goat cheese evenly over the top, scatter the roasted pecans, and finish with a light sprinkle of sliced chives if using. Season with sea salt and freshly ground black pepper to taste. Drizzle any remaining dressing over individual plates as desired.

Make the dressing: In a small bowl or jar, combine 1 tbsp minced shallot, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, a pinch of salt and a pinch of black pepper. Whisk or shake to combine. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning—add a touch more honey if you prefer slightly sweeter, or more vinegar for brightness.

Reserve roughly one-third of the dressing for finishing the plated salad, and use the remainder to dress the greens during assembly.