Shredded Beet Salad with Lemon-Tarragon Vinaigrette
Serves 4 to 6
Beets and goat cheese compliment each other in this delicious fresh salad. Fennel seeds add an interesting twist. Serve it as a platter at a buffet, or on individual serving plates.
4 cups (1 L) peeled and shredded or grated beets
1 Gala apple, peeled and shredded or grated
½ tsp to 1 tsp (2 mL to 5 mL) finely chopped jalapeno pepper with seeds
Dressing
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) hazelnut oil or olive oil
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) finely chopped fresh tarragon, or 1 tsp (5 mL) dried
1 clove garlic, minced
2 tsp (10 mL) fennel seeds (optional)
Garnish
¼ cup (60 mL) crumbled goat cheese
1 cup (250 mL) lentil sprouts, pea shoots, or baby greens
1 tbsp (15 mL) pine nuts or chopped hazelnuts
In a bowl, combine the beets, apple and jalapeno pepper. In a separate medium-sized bowl, whisk together the lemon juice, hazelnut oil, olive oil, tarragon, garlic and fennel seeds. Pour over the vegetables and toss to coat. Transfer the dressed salad to a platter or individual serving plates. Crumble over the goat cheese, then top with a handful of greens and the nuts.
