La Pink Recipe
red leaf lettuces / endive / roasted beets / pickled & raw candy stripe beets / laura chenel goat cheese / citrus vinaigrette / toasted walnuts
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Roast the beets in a preheated oven at 400°F (200°C) for about 45 minutes, or until tender. Allow to cool and then peel and slice them. For the pickled beets, you can use store-bought or prepare your own by soaking sliced beets in vinegar, sugar, and spices for at least an hour.
- 2
Prepare the Greens
Wash and dry the red leaf lettuce and endive. Tear them into bite-sized pieces and place them in a large salad bowl.
- 3
Assemble the Salad
Add the roasted beets, pickled and raw candy stripe beets, and toasted walnuts to the bowl with greens. Crumble the goat cheese on top.
- 4
Dress the Salad
Drizzle with citrus vinaigrette (a mix of olive oil, lemon juice, and orange juice) to taste and toss gently to combine.
