Beet & Berry Salad Recipe
w/ local spring mix, watermelon radish, pickled beet stems, & candied walnuts, w/ a raspberry-poppy seed vinaigrette, over summer beet-infused fromage blanc [v, gf]
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beet-Infused Fromage Blanc
In a mixing bowl, combine the fromage blanc with pureed roasted beets until you achieve a vibrant pink color. Set aside.
- 2
Make the Raspberry-Poppy Seed Vinaigrette
In a blender, combine the fresh raspberries, poppy seeds, olive oil, apple cider vinegar, honey, salt, and pepper. Blend until smooth and adjust seasoning to taste.
- 3
Prepare the Salad
In a large salad bowl, combine the local spring mix, thinly sliced watermelon radish, pickled beet stems, and candied walnuts. Drizzle with the raspberry-poppy seed vinaigrette and toss gently.
- 4
Assemble the Dish
Spread a layer of the beet-infused fromage blanc on a serving plate, then top with the salad mixture. Serve immediately.