We also picked up fresh beets at the Farmer’s Market on Saturday. Todd was not convinced when I suggested that we buy some – but he admitted that he has only had pickled beets. Now that he tried this salad, he loves beets, and I think you will, too. They are deliciously sweet, and have a beautiful velvety texture. As you can see from the photo below – I think I’ll stick with golden beets from now on. The red beets, while gorgeously pink, made everything pink – even my yummy oranges.
- 6 medium golden beets
- 2 large oranges
- 1/3 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, grated or pasted
- 1/2 teaspoon grated orange peel
- 2 Tablespoons toasted pecans, chopped
- 1 lb salad greens
Feel free to experiment with this – Todd added crumbled blue cheese to his salad, and it was delicious (but I thought it was too overpowering). Certainly goat cheese would be perfect here, if you like it (which I don’t; not even a little). I personally might choose a ricotta salatain place of goat cheese.