Beet and Chèvre Salad with Summer Greens


I'm loving this salad. For lunch, for supper ... it is so flavourful and fresh! I think I have made it three times in the last week. For extra protein, I add a boiled egg for each person to make this a satisfying lunch that keeps us going out in the field. Hope you enjoy it!


4-5 small-medium organic beets
1 bag of organic summer greens (baby kale or mesclun mix)
Crumbled goat chèvre

Balsamic Vinaigrette:

2 TBSP + 1 tsp organic balsamic vinegar
2 TBSP organic olive oil
3 tsp honey
1 tsp dijon mustard
Sea salt & pepper to taste

Make It:

1. Slice the ends and tops of the beets and cut them into six wedges. Place in a small pot and steam or boil until cooked. Strain and set aside to cool.
2. Combine the vinaigrette ingredients and emulsify. 
3. Place the summer greens in a salad dish, add the beets, toss with the vinaigrette and crumble the chèvre on top.


Willis Hoff