“Beet the Blues” Salad With Champagne Vinaigrette

Beet the Blues Salad with Champagne Vinaigrette

A popular vegetarian salad from the menu at Rock Seas Farm Fusion in Hopland, CA
Prep Time 30 minutes
Course Salad
Cuisine American
Servings 2 people

Equipment

  • 1 Blender

Ingredients
  

For the salad

  • 1/4 cup quinoa (cooked)
  • 1 beet (large)
  • 3 cups mixed garden greens (fresh)
  • 4 tbsp bleu cheese (Point Reyes preferred)
  • 2 tbsp onions (pickled)

For the vinaigrette

  • 3 cloves garlic
  • 2 tbsp mustard (Dijon)
  • 5 tbsp champagne vinegar
  • 3 tbsp maple syrup
  • 1 cup sunflower oil
  • 1 tsp salt

Instructions
 

To prepare the vinaigrette

  • Combine garlic and champagne vinegar in blender and blend until garlic is liquefied
  • Add Dijon mustard, maple syrup and salt to blender, and blend until all ingredients are well-mixed
  • With blender on, slowly pour sunflower oil in until desired thickness and taste is achieved

To prepare the salad

  • Mix all ingredients together except pickled onions and blue cheese, and put on plates or bowls
  • Sprinkle with bleu cheese and top with a dollop of pickled onions
  • Drizzle with vinaigrette

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