Gatherer Salad Recipe

Prepare beets

If using raw beets, preheat oven to 400°F (200°C). Wrap whole beets in foil, roast for 45–60 minutes until tender when pierced with a knife. Let cool slightly, peel with your hands or a knife, and slice into 1/4-inch rounds. Measure 1 cup sliced beets. If using pre-cooked beets, slice and use directly.

Prepare avocado and radish

Halve the avocado, remove pit, scoop flesh and slice into 1/2-inch slices or dice as preferred. Thinly slice 4 radishes on a mandoline or with a sharp knife into paper-thin rounds. Keep avocado slices intact and toss with a small pinch of salt and a few drops of lemon juice to prevent browning if not assembling immediately.

Assemble greens

Place 6 cups mixed local salad greens into a large bowl or divide evenly among 4 plates (serving suggestion). Gently toss greens to fluff and make a slight well in the center for toppings.

Add toppings

Evenly distribute 1 cup roasted beet slices, sliced avocado, and 4 radishes over the greens. Sprinkle 3 oz crumbled goat cheese across the salad, breaking larger pieces into bite-sized crumbles. Finish by scattering 3 oz walnut granola over the top for crunch.

In a small bowl or jar add 2 tbsp white wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp minced shallot. Whisk to combine.

Slowly stream in 4 tbsp extra-virgin olive oil while whisking constantly (or close jar and shake vigorously) until emulsified. The dressing should be slightly thickened and glossy.

Stir in 2 tbsp finely chopped parsley, 1 tbsp chopped chives, and 1 tbsp chopped tarragon or basil (if using). Season with 3 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or seasoning—add up to 1 tbsp more vinegar or 1 tsp honey if needed.

Dress salad just before serving: drizzle approximately 2–3 tbsp vinaigrette over the assembled salad (or more to taste) and gently toss or serve with dressing on the side.