Goddess Beet Salad Recipes

GODDESS BEET SALAD

Steps:

• Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
• Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Steps:

• Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
• To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

BRYANT LAKE BOWL - SMOKED TROUT AND BEET SALAD WITH GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next, rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.
• Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.
• Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
• Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.
• Mix everything in a 2-quart bowl or larger.
• Can be stored in your refrigerator for up to 7 days.
• If you like your dressing greener, increase the herbs.
• If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!

GODDESS BEET SALAD

Steps:

• Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
• Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.

GOLDEN-BEET SALAD

Steps:

• Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
• Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
• Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.