I am getting better and better at creatively throwing together the ingredients that I randomly have in my refrigerator with the last of my CSA food box veggies. Sometimes the concoctions are somewhat edible and sometimes there is a tasty recipe that comes out of googling various ingredients in order to compile a worthwhile creation to share! And yes, I am behind on the CSA food box weeks but I am still keeping the week numbers in sequence to make myself feel better. This is a great summer salad and I actually made a Meyer Lemon Vinaigrette Recipe from the Big Sur Bakery Cookbook instead of the dressing with this Serious Eats Recipe below. I will list the Meyer Lemon Dressing recipe in the next post. It is a total California recipe and it adds additional uniqueness locally grown goods to this salad.
CSA Food Box Ingredients:
Beet, Avocado, and Goat Cheese Salad Recipe
Adapted from Serious Eats
1/4 cup balsamic vinegar
1 small shallot, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 medium cooked beets
6 cups baby arugula, or normal arugula roughly torn
1/2 cup walnuts, toasted then coarsely chopped
1/4 cup dried cranberries or dried cherries (I didn’t have these)
1/2 avocado, pitted and cubed
3 ounces goat cheese, coarsely crumbled
1. Whisk together vinegar, shallots, and honey in a bowl, then whisk in the oil slowly to make a vinaigrette. Season to taste with salt and pepper. If using raw beets, quarter and toss in the vinaigrette and roast until cooked and gently caramelized, about 15 minutes.
2. Toss arugula, walnuts, cranberries, and cooked beets in remaining vinaigrette. Arrange on plates, top with avocado and crumbled goat cheese, and serve.