Golden Beets and Tender Greens Salad with Shallot-Caper Vinaigrette
Just in time for Fall and Winter gatherings! | 10 Ingredient or Less Recipe
“10 Ingredients or Less” Recipe
Some of my favorite recipes are those that are simple and require only a few, high-quality ingredients, not counting standard ingredients such as salt, pepper, or oil. Here’s one from my 10 Ingredients or Less collection. Enjoy!
I enjoy eating all types of beets, but the golden variety is a particular favorite of mine. Especially when roasted… yum. I use them on appetizer trays, in dips or spreads, in salads, as a side dish, and even sometimes in baking. Yes, baking!
For Fall and Winter menus, this easy-to-assemble salad recipe is a nice one to have in your back pocket. And, oftentimes, those who feel they dislike beets, are surprised to find they like this salad.
Beets are quite versatile and pair wonderfully with tender greens, other salad accouterments, and various vinaigrettes. I particularly like using roasted beets for a deeper, sweeter flavor, yet steamed beets are a very good option. I have specified using golden beets in this recipe for their milder flavor and bright color, but feel free to use red beets or a combination of the two colors. They are equally as nice and add to the eye appeal. Avoid using canned beets or pickled beets, as they change the flavor profile dramatically.
To learn how to cook beets, check out this easy-to-follow guide from Jessica Gavin - How To Cook Beets (4 Easy Methods).
All of the vinaigrette may not be used in the salad, depending on how heavily it is dressed. I suggest using a light hand versus a heavy one so as not to drown the tender greens. Any leftover vinaigrette can be stored in a tightly sealed container in the refrigerator for later use.
Makes: 5 – 6 servings
INGREDIENTS
Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup champagne or white balsamic vinegar
1 tablespoon minced fresh shallots (or 1/2 teaspoon dried shallots)
1 tablespoon capers, drained
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon fresh tarragon (or 1/4 teaspoon dried tarragon)
1/8 teaspoon each of kosher salt and ground black (or white) pepper
Salad:
5 – 6 ounces tender mixed salad greens (such as arugula, spring mix, butter, bibb, or sweet baby lettuces)
6 - 8 small to medium-sized golden beets, roasted or steamed, sliced or cut into 1 1/2" – 2” chunks
3 – 4 ounces crumbled goat cheese
1/3 cup chopped walnuts
DIRECTIONS
Make the vinaigrette:
Combine all of the vinaigrette ingredients in a mixing bowl. Whisk together until the ingredients are emulsified.
Arrange the salad: (on one large serving platter or on individual serving plates)
1. Place the tender mixed salad greens into a large salad mixing bowl. Spoon some of the vinaigrette, including capers, over top and toss gently. Use just enough vinaigrette to lightly coat the greens after tossing gently.
2. Spread the greens onto a large serving platter or divide them between individual serving plates.
3. Arrange the beets over the top of the greens on the platter or divide them between each plate.
4. Spoon a small amount of the vinaigrette with capers over top of the beets and greens. All of the vinaigrette may not be used; avoid soaking the ingredients.
5. Add a sprinkling of goat cheese to the platter or to each plate and top with the walnuts. Serve immediately.
MAKE AHEAD:
The vinaigrette can be mixed and stored in a tightly sealed container in the refrigerator. Bring to room temperature before using and shake well.
The beets can be cooked and cut ahead, then stored in a tightly sealed container for up to 3 days.
Assemble and dress the salad just prior to serving.
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