Beet & Goat Cheese Salad

(Sorry for the delay in last week's post - life got in the way!)

Beet and goat cheese salads tend to be a staple on many restaurant menus, and for good reason - the variety of both texture and flavor tends to be a crowd-pleaser, even among those who are a bit more reticent to consider beets.  I highly recommend looking for individually-wrapped 1-oz rounds of goat cheese for this salad - it makes packing these salads a breeze!  Enjoy!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 1 tbsp Dijon mustard
• 1 small clove garlic
• 1 small shallot
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp red wine vinegar
• 3 tbsp balsamic vinegar
• 1/4 c extra-virgin olive oil
• 1/4 c flax oil (or more olive oil)
• 2-3 large beets, peeled, diced, and roasted until tender
• 4-8 oz mixed baby greens
• 4 1-oz, individually-wrapped rounds of goat cheese
• 1/2 c walnuts, toasted and roughly chopped

DIRECTIONS:

1. Make the balsamic vinaigrette: combine the mustard, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar or other tall container.  Puree and emulsify the dressing using a handheld stick blender.  
2. Pack the salads: add 2 tbsp balsamic vinaigrette to each of 4 tall quart-sized containers; reserve the remaining dressing for another use.  Layer in the beets, greens, and goat cheese rounds.  Divide the walnuts evenly among 4 snack-sized zip-top baggies or 2-oz jars, one for each salad.  Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.  Top with cheese and walnuts.

TIME-SAVING TIPS: Substitute your favorite prepared balsamic vinaigrette for the homemade vinaigrette.

SPECIAL DIET SWAPS: This salad is vegetarian and gluten-free as-is.  For a vegan salad, substitute 1 can white beans, rinsed, drained, and patted dry for the goat cheese, or your favorite vegan goat cheese.  (I would recommend packing the beans, if using, following the dressing, instead of at the end as recommended for the goat cheese.). For a nut-free salad, substitute roasted, salted sunflower seeds for the walnuts.

Food styling, photography, and infographics by Robert Campbell.