It’s nice to see the beets coming around again. Maybe in a month I’ll feel differently, but I was thrilled to see the candy stripes in our share.
I made this salad to accompany a pasta main dish that I was making for friends. Normally, I would have topped it with candied walnuts, but since I had a few handfuls of delicious pumpkin seeds on hand, I used those instead. The results were wonderful.
- 2 beets, rosted
- lettuce and arugula combined, or just arugula
- goat cheese
- roasted pumpkin seeds, or walnuts
I like to assemble these salads on individual plates. Just arrange the ingredients nicely. It doesn’t even need dressing, but a hint of high quality EVOO wouldn’t be out of place either. To candy walnuts, simply put a handful into a non-stick pan, set it over medium heat, and add a heaping Tbs of sugar. Keep the walnuts in motion, and when the sugar has melted and stuck itself to the nuts, you’re done!