
Method for Salad:
Makes 6 Servings
Rub the beets with kosher salt, pepper, and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350-
degree oven until tender about an hour. Let the beets completely cool. Peel and cut.
Assemble the salad: In separate bowls lightly dress the arugula, beets, radish and orange segments. Adjust Seasoning with kosher
salt and fresh ground black pepper. Carefully divide the dressed ingredients onto the plate, garnish with shaved almond.
Method for Green Goddess Dressing:
Makes 1/4 Cup
In a vita mix blender combine the garlic, vinegar, lemon juice, herbs, spinach anchovies and buttermilk and puree until completely
emulsified. With the blender on a low speed slowly add the oil to the mixture. Check seasoning with kosher salt and fresh ground
black pepper.
Ingredients
Directions
Method for Salad:
Makes 6 Servings
Rub the beets with kosher salt, pepper, and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350-
degree oven until tender about an hour. Let the beets completely cool. Peel and cut.
Assemble the salad: In separate bowls lightly dress the arugula, beets, radish and orange segments. Adjust Seasoning with kosher
salt and fresh ground black pepper. Carefully divide the dressed ingredients onto the plate, garnish with shaved almond.
Method for Green Goddess Dressing:
Makes 1/4 Cup
In a vita mix blender combine the garlic, vinegar, lemon juice, herbs, spinach anchovies and buttermilk and puree until completely
emulsified. With the blender on a low speed slowly add the oil to the mixture. Check seasoning with kosher salt and fresh ground
black pepper.