Single serving salad:1 bunch small beet greens
1 beet, roasted, cut into bite-size pieces
2 Tablespoons pomegranate seeds
1 small tangerine OR goat cheese
Dressing:
1/2 shallot, minced
1 teaspoon white wine vinegar
1 tablespoon tangerine juice
2 tablespoons olive oil
cumin seeds, salt, and pepper to taste
Let the cut shallots sit in the vinegar and fruit juice for 10 minutes before adding the olive oil.
Toss greens in dressing. Put the rest of the ingredients on top. Eat!
2 commentaires:
It's so dull and predictable to say, but I can't help myself:
THAT LOOKS AND SOUNDS DELICIOUS.
I can't imagine procuring a beet 'round these parts whose greens would be pristine and tender enough to consume without cooking the dickens out of, but, then again, I haven't tried too hard.
Tangerine OR goat cheese? Sheesh. That's a tough one.
I love the colors in your photo. It that your kitchen counter? Lovely, regardless.
It is my kitchen counter. I LOVE the my black and white checkered counter. Thanks for noticing! The orange bowl was a gift from a friend at work last Christmas. Nice, huh? I didn't notice until I read your comment that it matched the tangerines.
Yeah, I would do the tangerine juice in the dressing with goat cheese too, but I think tangerine chunks and goat cheese just wouldn't be right together. Unfortunately, I had no goat cheese. It'd be good on baby greens too if your beet tops aren't tender enough.
Enregistrer un commentaire