Beet Salad with Lemon Vinaigrette

Ingredients

• 1 teaspoon mustard

• 1 teaspoon mayonnaise (or vegan option)

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon balsamic vinegar or white balsamic vinegar

• 3 tablespoons vegetable oil

• 1 clove or 1 teaspoon garlic, minced • 1 teaspoon shallot, minced • 2 tablespoons Italian flat leaf parsley, finely chopped • Salt and pepper, to taste

• Dash soy sauce • 2 red beets, leaves trimmed, roasted and thinly sliced • 2 golden beets, leaves trimmed, roasted and thinly sliced

• 2 cups washed red leaf lettuce

• 3 cups washed butter lettuce

• 1 cup frisée lettuce • 1/2 cup crumbled feta, crumbled bleu cheese or shaved Parmesan

• 1/2 cup pomegranate seeds

Instructions Preheat oven to 375 degrees. Drizzle a little olive oil on the beets. Wrap each beet in aluminum foil, place on a baking sheet, put them in the oven and let them roast for 50 to 55 minutes. Remove from oven, let cool for 10 minutes and peel. Slice the beets in 1/4-inch slices. In the serving bowl, combine all ingredients using a whisk to emulsify the dressing. Check for salt and pepper. Place lettuce and sliced beets, pomegranate seeds on top of the dressing and toss just before serving. Sprinkle feta, shaved Parmesan or crumbled bleu cheese on top and enjoy!

RECIPE COURTESY OF KIMBERTON CSA