This salad is a fave of mine, that I make every summer
when the beets appear at the farm stands.
I eat it a lot for lunch with a side of fresh green beans
and (if I have the right ingredients) Fried Green Tomatoes.
Gigi Barbina Salad
(not sure why it's named this)
4 fresh beets,
washed and ends cut off
wrap in foil and roast for 45 min @ 400*
Open foil and allow to cool, peel and slice.
Baby Greens
1/3c. walnuts toasted
goat cheese
Layer beets, walnuts and crumbled goat cheese
over lettuce on plate and
drizzle with vinaigrette.
Vinaigrette
2 T. Mayonnaise
2 T. Sherry vinegar
1 tsp. dijon mustard
1 small shallot, coarsely chopped (or chives)
3 T. canola or olive oil
Mix together mayo, vinegar, mustard
and shallot. While whisking
rapidly add oil in a steady thin stream,
season with salt and pepper if desired.
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