Summer Beets and Chevre (Goat Cheese) Salad

1 bunch (about 4 large or 8 small) beets, cleaned and boiled
4 cups mixed greens including some arugula, spinach and watercress, if desired
2 oranges, peeled and thinly sliced
1 small red onion, thinly sliced
4 oz. goat cheese, crumbled
1/4 cup toasted hazelnuts, almonds or pecans, coarsely chopped

1/4 cup olive oil
2 T. red wine vinegar
1 tsp. sugar
1 T. chopped fresh tarragon or chives
1/2 tsp. salt
1/4 tsp. ground black pepper

Boil beets until tender; cool and peel. Thinly slice beets and place on top of mixed greens. Place sliced oranges, sliced red onion and crumbled goat cheese on top of beets in a decorative manner.

Whisk all ingredients for dressing a small bowl. Drizzle over beet salad just before serving and top with toasted hazelnuts. Serve at once. Serves 4-6.

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