Beat the heat with a refreshing summer salad of sweet, chilled beets, cool, crunchy cucumbers and fresh, crisp lettuce. A few crumbles of creamy, tangy goat cheese make the salad irresistible. Serves 4.
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
pinch of sugar
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
2 medium beets
¼ cup White Wine Vinaigrette (see recipe) or your favorite vinaigrette
1 teaspoon chopped, fresh dill
2 cups salad mix
1 cucumber, halved and sliced
2 tablespoons crumbled goat cheese
Grilled Steak Salad: Make an easy meal by adding sliced, grilled sirloin or flank steak to the salad. Or, instead of steak, try grilled salmon or chicken—both pair beautifully with beets and cucumbers.
Tip for peeling beets: With a paper towel in each hand, rub the skin off each beet. The paper towels keep your hands from turning bright red (if you’re peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.