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.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

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

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon