Modeled off the absolute best salad on the menu at my first restaurant job, this beet salad carries the perfect balance of sweetness and tartness, culminating in a beautifully harmonious medley of fresh in-season ingredients and bright pops of color. It may look as colorfully chaotic as a Jackson Pollock painting, but the flavor profile is the real draw with this summer special. Starting from the bottom, this salad includes a sweet walnut date paste, a mixture of some of the best produce this season has to offer, a tangy blackberry vinaigrette, and a sprinkling of goat cheese to tie it all together. Kept separate, these components keep well in the fridge, making this salad a great toss-together side option for hosting a socially-distant get-together.
6 Local Roots beets, stems and leaves removed (save for another recipe!)
6 mission figs, quartered
¼ cup goat cheese, crumbled
Walnut Date Paste:
1 cup walnuts
3 Tbsp. olive oil
¼ tsp. salt
½ cup blackberries
2 Tbsp. cup olive oil
1 Tbsp. red wine vinegar
½ tsp. Dijon mustard
1 small Local Roots shallot, peeled and sliced
¼ tsp. salt
Freshly ground black pepper
Recipe and Photos by Local Roots NYC Volunteer Jess Santoro (jess_santoro)
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