This salad is a home run! I don't even enjoy beets. Like at all. But being tired of the same 'ol, same 'ol and wanting something different from the starch and cooked veggie staple to go with the pork tenderloin I was making, I chose this salad and pan fried brussel sprouts with bacon. I followed the recipe to the letter with the exception that instead of endive, I used a combination of spring mix and mache lettuces. Roasting the (as suggested, small) beets wasn't a big deal and I'm thinking they taste better than jarred and that's why I've stayed away from the veggie in the first place. I also took the advice of another reviewer and added some toasted walnut pieces to the salad. The vinaigrette is *beautiful*. I thought a full tsp of thyme would be too much. Nope! I used a grainy dijon mustard which made it look almost poppyseed. It was only the two of us eating dinner, so I drizzled the vinaigrette over the salad as opposed to tossing everything together. Very pretty. Very tasty. Not sure why the pic has mushrooms as the recipe doesn't call for them. This is a beet salad, not a beet and mushroom salad? In any event, this recipe, as is, is definitely being added to my binder of go-to recipes.
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This salad is a home run! I don't even enjoy beets. Like at all. But being tired of the...