Beet Salad with Goat Cheese and Edmond Fallot Walnut Vinegar



For each salad:

  • 2 medium beets (red or golden, or both), roasted and sliced in wedges
  • Handful of torn lettuce of your choice (green leaf, butter, radicchio, arugula, etc.)
  • 1 oz goat cheese
  • 1 T chopped nuts of your choice (walnuts, pistachios, etc.)

For the vinaigrette:


  1. Make the vinaigrette: whisk vinegar, honey, salt, and pepper in a small bowl. Slowly drizzle olive oil in a steady stream, whisking constantly. Taste and adjust seasoning if necessary.
  2. Toss about one tablespoon dressing with each serving of salad. Divide among plates. Top with beets, then drizzle a little dressing over. Finish with goat cheese and chopped nuts. Enjoy!


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