Beet & Goat Cheese Salad

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: 30 Minutes or Less

1 pkg mesculun mix/baby greens
3/4 cup goat cheese, crumbled
3 eggs, hard-boiled, sliced
1/2 cup carrots (soaked for 30 min. in 1/4 cup red wine vinegar, salt and pepper to taste)
1 cup pickled beets, drained cubed
1/2 cup pecans, toasted
1 cup cherry tomatoes, split
Dressing:
1 cup balsamic vinaigrette
1 tbsp honey
1 tsp fresh basil, minced
Arrange the greens on three plates. Arrange the cheese, eggs, beets, nuts and tomatoes on the salad. Squeeze the vinegar out of the carrots and sprinkle them on the salad. Blend the dressing ingredients together and drizzle over salad. Yield: 3

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