Romaine with beet, goat cheese, walnuts with a tasty blood orange dressing.
Truly nothing like roasted beets on a salad. A little twist on the traditional goat cheese and walnut version. The beets are packed with nutrition along with the walnuts, and the crisp crunch of the celery completes this great salad. To learn how to roast beets go to how to roast beets. It all makes for a perfect medley. The freezer chilled goat cheese once grated actually melts onto the lettuce and is such a beautiful presentation. Everyone will think it is Parmesan! Surprise!
Serving Ideas: Serve on chilled salad plates which will keep your salad crisp.
Blood Orange and Fig Balsamic Vinaigrette
The infused olive oils that are available today are amazing. These oils are sold in many “olive oil specialty stores” in almost every city. They are great in salad dressings and used as a finishing oil. Do not try to cook with them. If you want to flavor, say green beans, first cook the beans and then drizzle the sweet oil on top and stir and then serve. Delicious.
For the salad dressing it is such a perfect oil to use to bring out such pungent flavors. The blood orange is one of my favorites. I am also addicted to the Kirkland brand balsamic vinegar. It is aged in wooden barrels and beautifully balanced. The bottles are even numbered! Just like a good wine. It truly is the best value out there. It is a staple in my pantry.
This tasty dressing also goes well over roasted Brussel sprouts.
Yield: 1/2 cup
Start to finish: 15 minutes