Beets marinated in herbes de Provence ( a blend of lavender, rosemary, thyme, and basil), caracara and navel oranges, and crumbled goat cheese. All served on a bed of spring mix, topped with a drizzle of agave. Perfect salad to transition to the spring!
Sweet Beet Salad
10-12 oz cooked beets
2 tbsp olive oil
1 tsp Herbes de Provence*
Pinch of salt and pepper
5 oz spring mix
3 oz goat cheese
2 tbsp agave
1. First, prep the beets. Chop beets into bite-sized pieces and place in a medium-sized bowl. Add the olive oil, herbs de Provence, and a pinch of salt and pepper. Toss and let sit for at least half an hour to marinate.
2. Prep the oranges. With a sharp knife, remove peel. Next, cut orange into slices, removing the pith from each slice. This will allow the colors of your orange slices to shine, and remove the bitter parts from the orange, creating a naturally sweet salad.
3. Assemble the salad: line your salad serving tray** with your spring mix, then layer on top the marinated beets, orange slices, and crumbled goat cheese. Drizzle with agave. Serve fresh.
*I used Herbes de Provence from And That’s the Tea Co. I highly recommend their blend; it’s affordable, very fragrant, and each batch is made with care!
**I used the rectangular serving tray from Fitz and Floyd’s Everyday White collection. It’s a beautiful piece to add to your kitchen, with curved handles for easy carrying.