Market Salad Recipe

Market Salad Directions

1. 1

   Roast the Beets

   Preheat the oven to 400°F (200°C). Wrap beets in aluminum foil and roast for about 45-60 minutes or until tender. Let them cool before peeling and slicing.

2. 2

   Prepare the Poblano-Lemon Dressing

   In a pan, roast the poblano pepper over medium heat until charred. Remove the skin, seeds, and stem, then chop finely. In a bowl, whisk together the chopped poblano, lemon juice, olive oil, salt, and black pepper.

3. 3

   Fry the Capers

   In a small skillet, heat a little olive oil over medium heat. Add capers and fry until they become crispy, about 2-3 minutes. Remove and drain on paper towels.

4. 4

   Assemble the Salad

   In a large bowl, mix the roasted beets, mixed greens, and dressing. Toss gently to combine. Top the salad with fried capers and crumbled goat cheese.