Rainbow Beet French Country Salad
The colour of this crunchy, juicy and tangy salad alone gives so much irresistible drama.
Equipment
- large sauté pan
- 2 large bowl
- small food processor
- small bowl
- whisk
- serving platter
Ingredients
Salad
- 1/4 bundle fresh asparagus washed and trimmed
- 1 Chioggia beet greens and roots removed, peeled and sliced into paper-thin slices
- 1 golden beet greens and roots removed, peeled and sliced into paper-thin slices
- 2 cups shaved rainbow carrots
- ¼ cup chopped pistachios
- small handful fresh dill and parsley
Lemony Goat Cheese Spread
- 5 oz goat cheese room temperature
- 2 tbsp plain Greek yogurt
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- ¼ tsp salt
White Wine Dijon Dressing
- ½ cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- In large sauté pan, bring salted water to a boil. Add asparagus and cook, 2 to 3 minutes. Strain and place in large bowl filled with ice water. Allow to cool for 2 minutes. Remove and cut in half. Set aside in large bowl.
- Submerge beets and carrots in large bowl filled with ice water. This will help crisp up the beet slices and create a nice curl on the carrots.
- Lemony Goat Cheese Spread
- In small food processor, add goat cheese, Greek yogurt, lemon zest, lemon juice and salt. Blend until creamy. Set aside.
White Wine Dijon Dressing
- In small bowl, whisk olive oil, white wine vinegar, maple syrup and Dijon mustard together until emulsified and silky. Season with salt and pepper to taste.
Salad
- Strain beets and carrots and add to bowl with asparagus. Gently toss everything with 2 tbsp White Wine Dijon Dressing.
- Smooth Lemony Goat Cheese Spread across serving platter and arrange salad overtop. Garnish with chopped pistachios and herbs. Drizzle with the remaining dressing.