This delicious salad incorporates crisp and crunchy greens, earthy beets, rich cream cheese and goat cheese, and perfectly ripe, in-season blackberries.
Beet and Blackberry Salad
6 oz. blackberries
1-2 organic orange beets
4 oz. cream cheese
4 oz. goat cheese
1/2 Cup chopped cilantro
2 garlic cloves, finely minced
1/2 Cup micro greens
4-8 edible pansies
1 Tbsp. slivered almonds
Rinse and dry beets. Set oven to 425°F and roast beets until they're tender (about 35-45 minutes). You'll be able to tell they're done when the skin starts to come apart very easily; peel while still warm. Quarter the beets then cut into thin slices. Refrigerate 1 hour. Next, using a fork, blend cream cheese and goat cheese with cilantro, garlic, salt, and pepper. Place the arugula on a plate, and cut some of the blackberries in half and leave some whole, placing onto arugula. Drop teaspoon-size pieces of the blended cheeses around the salad. Next, sprinkle the beets, and top with micro greens. Finally, dress your salad, adding slivered almonds for crunch.
Avocado Oil & Cilantro Lime Vinaigrette
2 Tablespoons dijon mustard
3 teaspoons apple cider vinegar
1/2 Cup avocado oil
1 Cup cilantro, chopped fine
1 tbsp Fresh lime juice and zest
Kosher salt and freshly ground black pepper to taste
In a small mixing bowl, whisk together mustard, lime juice, zest, cilantro, and vinegar. Pouring slowly, add a stream of avocado oil to the bowl, whisking with the other hand. Keep whisking until all of the oil has been poured into the bowl and the ingredients have come together. Season with salt and pepper. Drizzle over your fresh Beet and Blackberry salad and enjoy!
Reach Chef Megan Alig of Creative Cuisine at 706-267-2876 or MeganAlig@hotmail.com for catering, meals for the home, and more!