Beet Greens and Arugula Salad with Strawberries, Avocado, Toasted Sugered Almonds, and Broiled Goat
Beet Greens and Arugula Salad with Strawberries, Avocado, Toasted and Sugered Almonds, and Broiled Goat Cheese
1 cup of beet green leafs thinly chopped
4 oz of young Arugula
2 ripe avocados
1/3-1/2 cup of whole almonds, toasted with egg white sugar, salt, and pepper
1 cup of freshly sliced strawberries
1 large log of goat cheese sliced into 4 equal slices
6 T of olive oil
3 T of lemon juice
salt and pepper to taste
chopped cilantro for garnish
1.) Toss nuts with some egg white, a few tsp of sugar, and salt and pepper to taste
Place in pre-heated oven at 350 for about 5-10 minutes…keep checking to ensure the nuts do not burn.
2.) Place 4 slices of goat cheese in an oven dish and bake until they begin to melt. Wait and put the cheese in the oven after you have you plates already arranged so the cheese can go on warm right before serving.
3.) Place arugula and beet greens on each plate. Then cut the avocado in half lengthwise, then peel and remove the pit. Place an avocado half, cut side up, atop the lettuce and beet greens on each plate.
4.) Whisk the vinaigrette together
5.) When the cheese is done, place in the center of each avocado half. Top with an equal amount of sliced strawberries. Pour the vinaigrette over each serving and sprinkle with cilantro. Serve immediately.