• Liz Talley - Urban Graze

Beets and Greens Salad

Earthy, luscious, slightly sweet, and wonderfully satisfying.

To make salad for 2, combine ingredients and dress with one of the fig jam vinaigrettes below, or another sweet/citrus dressing of your choice.

Several large handfuls rough torn red romaine, swiss chard, beet greens, and/or spinach

(if using chard or beet greens, small-chop removed stems into salad too- crisp, tasty, and pretty!)

1-2 raw red beets, shaved in ribbons/pieces with a mandolin or peeler (or cut very thin with a knife)

1-2 peeled carrots, shaved in ribbons with peeler (optional)

2-3 Tbsp. crumbled goat or feta cheese

1/4 c. +/- dried cranberries or currants

1-2 Tbsp. chopped pecans, almonds or walnuts

Vinaigrette recipes below will lightly dress the salad; double if you want extra.

Sweet Fig Vinaigrette

Whisk together:

2 Tbsp. olive oil

1 Tbsp. balsamic vinaigrette

1 Tbsp. fig jam

Sweet and Savory Vinaigrette

Whisk together:

2 Tbsp. olive oil

1 Tbsp. rice (or apple cider) vinegar

1 Tbsp. fig jam

1/2 tsp. Dijon mustard

1 (2-3 tsp.) chopped green onion

1/8 -1/4 curry powder (quantity to your taste)

Recipe created or adapted by Liz Talley, Urban Graze

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