Kaleidoscope Salad

Every once in a while you hear someone say something is “just too pretty to eat.”  Are you kidding me?  I love eating pretty food.  The prettier the better.  But I have little patience for fancy food styling.  When you use food that is pretty to begin with though, there isn’t much need for that.  The colors in this salad reminded me of a kaleidoscope, bright and beautiful, turning round and round.  The fact that eating a variety of colors is a healthy thing to do and that it all tastes amazing together…well that’s just a bonus.

Kaleidoscope Salad. So pretty!

Kaleidoscope Salad

Salad (per serving):
3-4 small fresh beets
3/4 cup sliced carrots
1 cup romaine lettuce, torn or chopped
1/2 cup fresh or canned mandarin oranges (drained if you are using canned)
2 tbsp. goat cheese

Dill Vinaigrette:
5 tbsp. vinegar (I used a combo of apple cider and red wine vinegar)
2 tbsp. olive oil
1 tsp. dijon mustard
1/4 cup chopped fresh dill
Salt & pepper
2 tbsp. minced shallots

Roast beets in the oven at 400˚ for about 30 minutes, until tender when pierced with a fork.  Take out and let cool.  Peel and slice.  Meanwhile, mix all vinaigrette ingredients in a bowl.  Toss about half the dressing with sliced carrots and beets.  Build your salad starting with a bed of romaine.  Add carrots and beets, surround with oranges and dot with goat cheese.  Drizzle extra dressing over the top if desired.  If you have dressing left over after that, it will keep in the fridge for 2-3 days.  Put it on eggs, salad, veggies or fish!

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