My foodie cousin Bill sent me a picture today of a gorgeous beet salad from Jamie Oliver’s book, 5 ingredients. We took his five ingredients and raised it by a few items we had on hand.
We roasted the baby beets with a sweet potato. The salad foundation became romaine, arugula, dandelion and radish micro greens. Walnuts probably work better with the feta and beet taste, but we opted for pecans. A few radishes added color and zest. The clementines and a balsamic vinaigrette brought it all together.
How can you go wrong with purple, red, orange and green?