Tuesday, February 28, 2012

Pea and Beet Salad

This unusually warm winter in New York has me eating plenty of salads lately and I decided it was time to think of some new recipes. This one is quickly becoming a favorite! 
- Arugula
- Sugar Snap Peas
- Pea Shoots
- Cucumber
- Roasted Beets
- Goat Cheese

For dressing:
- Balsamic Vinegar
- Egg Yolk
- Water

Well folks, this is a salad, not reinventing the wheel so I will make this short and sweet.

Place arugula in a large bowl, dice up the peas, pea shoots, and cucumber and add to bed of arugula. As for the beets I bought prepared beets at Trader Joes and diced them up and tossed in the salad. You can also roast your own beets it time permits.

Mix all ingredients in a bowl and sprinkle with goat cheese (feta also works well). I also like to sprinkle some roasted flax seeds on top as well for added benefits.

For the dressing add 1 part EVOO,  1 part water, 2 parts vinegar and an egg yolk to a bowl and whisk until it all turns to a balsamic vinaigrette.
Toss dressing into salad and serve. 

No comments:

Post a Comment