My dad and I have an affection for the deliciously earthy fuschia beet, a root vegetable sneered at by many. I often wonder how many people have ever tasted a beet or if they simply judge them by their appearance alone. For father's day, to make my usual beet salad seem a little bit more special, I decided to make a composed salad of spring mix, beets, walnut crusted goat cheese, and dried cranberries. I always love how composed salads highlight each delicious ingredient independently of one another, one just as important as the other. No beet salad would be complete without a viniagrette of balsamic vinegar and honey. If you have yet to try a beet and goat cheese salad whether at home, a restaurant, or a Parisian bistro, I urge you to take the plunge and see if this simple dish becomes a part of your regular repetoire. Bon Appetit!
balsamic vinegar, honey, olive oil, garlic, salt & pepper to taste