Beet, orange and chèvre salad

 This simple salad was inspired by a photo on a box of Trader Joe’s Baby Beets. I allowed my imagination to run away with me adding leftovers from the refrigerator. You can do the same. Feel free to add toasted or candied walnuts or any other nut for added crunch. 

Ingredients:

3 cups mixed salad baby greens

3/4 cup cooked green beans, left whole

8 baby beets (or four medium-sized cooked beets), cut in cubes

2 navel oranges, peeled with segments removed

¼ cup extra virgin olive oil

3 Tablespoons white wine vinegar or white balsamic vinegar

4 ounces fresh chèvre cheese (Feta cheese is fine, too)

¼ cup chervil or mint (optional)

Freshly ground pepper

Sea salt 

Cooking instructions:

1.       Washing and spin dry salad greens.  Add to a large salad bowl.

2.       Add green beans, beets cubes and orange segments.

3.       Whisk together the olive oil and vinegar.

4.       Toss salad gently with the dressing.

5.       Serve salad on four plates.

6.       Crumble cheese on top of salad and garish with chervil.

7.       Add a generous grinding of fresh pepper and a pinch of sea salt on each salad or allow your guests to do the honor.

Serves: 4

Recommended wines:  Sauvignon Blanc, Albariño, Picpoul de Pinet, a crisp Rosé, Beaujolais or Chinon Cabernet France