RAW BEETS WITH GOAT CHEESE ENJOY DAN:

RAW BEETS-GOAT CHEESE SALAD WITH TOASTED PINE NUTS by CHEF DAN:

Serves 2

INGREDIENTS FOR THE SALAD:

6 cups fresh spinach

3 beets. Trimmed and peeled

1-onion, peeled

1 shallot, minced

1/2- teaspoon grated orange zest

1/4-cup goat cheese

1/4-cup toasted pine nuts

FOR THE DRESSING:

1-tablespoon Meyer’s lemons juice

1 tablespoon Dijon mustard

1 tablespoon olive oil

Pinch of salt and a couple grinds of black pepper

2 teaspoon fresh tarragon

DIRECTIONS:

1.   Combine the minced shallots in a bowl with the Meyers lemon juice.

2.   Allow to marinate for 10-12 minutes.

3.   Cut the beets and onion with the julienne blade of a mandolin.

4.   Combine the spinach, beets, onion, toasted pine nuts, and orange zest in a bowl.

5.   In a bowl whisk the, shallots, lemon juice Dijon mustard, olive oil, salt and pepper.

6.   Pour dressing over the salad and toss gently to combine.

7.   Top with fresh tarragon.

ENJOY DAN:                           BON-JOUR