ROASTED BEET SALAD
WITH GOAT CHEESE, EGGS,
POMEGRANATE, AND MARCONA
ALMOND VINAIGRETTE
Beets make me think of honey, and honey makes me think
of Marcona almonds, so into the dressing they go, with a
handful of pomegranate seeds to give you distinct bursts
of sweet juiciness as you work your way through your
bowl. Celery leaves are an underused part of this staple
vegetable. Let’s put ’em to use here. And for some sharp
bite, slices of mild white onion. I love the way they turn
pale pink when you toss them with the beets.
Just those five ingredients, perfectly dressed, would be
enough for a nice balanced side dish, but the point here is
a salad you can eat for lunch or dinner. Quarters of hard-
boiled egg and a few chunks of creamy goat cheese round
out the plate. Eat it fresh, or let it sit overnight and eat it
the next day (make sure to add the eggs at the end,
though, unless you don’t mind pink beet-stained eggs)—
either way, it’ll be delicious.