Dockside Salad Recipe

Prepare roasted beets (if not pre-roasted)

Preheat oven to 400°F (200°C). Wash beets, trim tops and roots, wrap individually in foil with a drizzle of olive oil and a pinch of salt, and roast on a sheet pan for 45–60 minutes until tender when pierced with a knife. Let cool, then peel (skins slip off with your fingers or a paper towel) and cut into quarters or bite-sized wedges. Cool to room temperature before adding to salad.

Place 6 cups spring mix in a large salad bowl. Add 2 cups roasted beets, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1 cup julienned carrots.

Crumble 4 ounces goat cheese over the top and sprinkle 1 cup toasted sliced almonds evenly.

Season the assembled salad lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss gently after dressing (see vinaigrette section).

In a small bowl or jar, combine 3 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon minced shallot, 1.5 tablespoons honey, and 1 teaspoon Dijon mustard.

Slowly whisk in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, close jar and shake vigorously for 30 seconds.

Stir in 1 teaspoon truffle oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add more honey if you want sweeter, more vinegar or lemon for brightness, or more truffle oil very sparingly for stronger aroma.

If dressing will be made ahead, refrigerate up to 3 days; bring to room temperature and whisk or shake before using.

Just before serving, drizzle vinaigrette over salad — start with about 3–4 tablespoons (or to taste) and gently toss to coat. Add additional dressing sparingly; you may have leftover vinaigrette for another use.

Divide tossed salad among 4 plates or serve family-style. Finish with an extra sprinkle of crumbled goat cheese and toasted almonds if desired. Serve immediately.