Sometimes you have something at a restaurant so good you can’t stop thinking about it. Do you know what I’m talking about? That dish that totally blew you away the last time you went out for dinner? For me, that dish was the seasonal beet salad I enjoyed at La Luce a couple of weeks ago. One of my favorite ways to cook is to be inspired by dishes I have out & try to recreate them at home, either as close as possible or sometimes just taking inspiration from them; this salad I’m about to share with you was inspired by La Luce but is my own creation. After thinking about this salad for days I finally caved in & went on the hunt for beets & got lucky when I found beautiful organic golden & red beets at my local grocery. Score!
The salad was the perfect combination of sweet & savory & I knew it would go perfectly with the mushroom texmati rice pilaf I was making for a dinner party, so perfect in fact I’ve made it again. Twice. What can I say? When I love something I really, really love it…& you will too. Let’s get started!
Ingredients (makes 6 sides)
3 fresh golden beets, peeled
3 red beets, peeled
1 1/2 cups green beens, cooked & chopped
1 small radicchio, chopped
1 small fennel bulb, finely chopped
1 avocado, chopped
1/2 cup goat cheese, soft
2 tablespoons good quality olive oil
1/2 cup pine nuts
Salt & pepper, to taste
Cook peeled beets, chop & place in a bowl. Add the remaining ingredients & toss until all are fully integrated — that’s all! The easiest salad to make ever!
The goat cheese will coat all the ingredients making this seasonal beet salad creamy & fulfilling. Serve it as a side or all on it’s own, you won’t be disappointed. Buen provecho!
Are you a beets fan? What’s your favorite beet dish?