Fog beet salad

Indulge in the delicious flavors of our fog beet salad, featuring fresh beets tossed with vibrant greens and zesty vinaigrette. A culinary delight!

Ingredients:

• 1 bunch Organic Chioggia Beets
• 1 bunch Organic Golden Beets
• 1 Humboldt Fog Cheese ( you may substitute a soft, surface ripened goat milk cheese)
• 2 tablespoons Honey
• 3 tablespoons Balsamic Vinegar
• 4 tablespoons Extra Virgin Olive Oil
• 1/4 cup Pistachio Nut Meats, crushed
• 6 cups Organic Mixed Greens

Instructions:

1. Remove the leaves from the beets. You can choose to discard or use the leaves for another purpose. Cook the beets by boiling or steaming them until a knife can easily go through. Rinse the beets under cool water to remove the skins and then let them dry.
2. Combine the honey and vinegar using a whisk until well mixed. Heat a skillet with a bit of oil over medium heat.
3. Cut the beets into small cubes and place them in a bowl. Coat the beets evenly with the honey-vinegar mixture and transfer them to the skillet, leaving any excess liquid in the bowl. Cook for 2-3 minutes, stirring the beets in the skillet regularly. Take the skillet off the heat and set aside.
4. Mix olive oil with the remaining liquid in the bowl and combine thoroughly. Arrange the salad greens on plates and drizzle the dressing from the bowl over each plate. Top with the beets and a thin slice of Humboldt Fog Cheese. Sprinkle a spoonful of nuts over the salad and serve promptly.

Summary:

• Calories: 1227 kcal
• Fat: 67 g
• Protein: 32 g
• Carbs: 137 g
• Potassium: 3592 mg
• Magnesium: 258 mg