CONNECT facebook twitter pintrest instagram e-newsletter

Shredded Beet Slaw with Micro-Greens



2 medium to large beets, peeled
2 cups micro-arugula, mache, watercress, or other baby greens
2 oranges In sections
1/4 cup walnuts, toasted and chopped
4 ounces goat cheese, crumbled

Orange-Mustard Vinaigrette:
4 tablespoons fresh orange juice
1/2 tablespoon Dijon mustard
1 tablespoon Champagne, apple cider, or rice vinegar
2 teaspoons finely minced shallot
2 teaspoons olive oil
1 pinch salt


Shred beets using the shredding disk on your food processor, or grate with a hand grater. Steam the shredded beets for 4 minutes, then spread them out on a large plate or sheet tray and let cool.

In a bowl, whish together all of the dressing ingredients

Place the beets and micro-greens in separate bowls. Just before serving, generously dress each bowl of ingredients, mixing well. Reserve any leftover dressing for another salad or slaw. Divide micro-greens among 4 plates. Top each serving with some of the shredded beets, then arrange 2 or 3 orange sections on top of the beets. Top with toasted walnuts and goat cheese.