Skip to main content

golden beet salad with avocado green goddess dressing, arugula, cashews and feta

 


Great things about this beet 🥗 salad

My salad inspiration came from lunch in Point Reyes after a beautiful hike in the woods.  This beet salad can be prepared earlier in the day before serving, it tastes great, the colors are striking, there is some nutty crunch involved, plus avocado and I believe my salad is healthy.  The following recipe for beet salad will feed two people generously or double it for a larger group.  I also like to steam extra beets, one bunch of golden beets and one bunch of red beets, for use in salads later in the week

Ingredients and Recipe for Golden Beet Salad with Avocado Green Goddess Dressing
Serves 2

1 bunch of golden beets, steamed and peeled when cool enough to handle
1 bunch of red beets, steamed and peeled when cool enough to handle
Blood orange infused extra virgin olive oil for the beets
Sea salt and freshly ground black pepper
1/4 cup chopped roasted salted cashews
1/4 cup Bulgarian feta 
3-4 cups fresh arugula
avocado green goddess salad dressing, see below

for the avocado green goddess dressing
1 clove garlic, minced
1 scallion, chopped
1 small ripe avocado or half a large 
1 tablespoon fresh lemon juice
1/4 cup packed and chopped fresh herbs; cilantro, parsley and sweet basil
2 tablespoons plain Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/8 teaspoon or a sprinkle of Aleppo pepper, to taste
Sea salt and freshly ground black pepper
Ice cold water to thin dressing, as needed

In the bowl of a food processor add the garlic and scallions.  Pulse several times until finely chopped.
Add the avocado, lemon juice, herbs, yogurt, oil, vinegar, honey and pepper.  Pulse and then purée until mixture is smooth.  With the motor running drizzle in a small amount of water to thin, until dressing is the desired consistency.  Taste and season with sea salt and black pepper.  

Slice the beets, place in a glass bowl and add the blood orange infused extra virgin olive oil, enough to generously coat the beets, season with salt and pepper, stir and set aside.

Place two dinner size plates on the counter, divide and spread the avocado green goddess dressing in a circle in the center of each plate.  Sprinkle on about 1/2 cup of sliced beets on each salad, cashews and feta.  Divide and place the fresh arugula over the top.  Serve immediately or cover with wrap and hold in the refrigerator until serving.









Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

potato salad with homemade tartar sauce, mustard and fresh dill

  further explorations into the zen of making potato salad  I never know where my love of mustard and dill will take me but playing together in a potato salad is a nice selection on the road of top ten hits headed to mealtime.  It's summertime and that's a time for potato salads and homemade pickles but showing up together in a salad -now we are talking about good stuff.  Dijon mustard and fresh dill in a creamy tartar sauce combined with warm lemony virgin olive oil coated  red potatoes cut with the likes of fragrant pickle brine, lemon juice and apple cider vinegar -waking up all those acidic taste zones.  I'm happy with my potato salad concoction and will serve it with just about anything we grill these days, like tonight's butcher made chicken and beef kabobs- yes bring on a bowl of potato salad straight from the fridge-all the work is done ahead in the morning while the house is still cool.  I may have to slice up a cold watermelon, throw together a grilled corn ar