Not too far from where I live, there is a well known, celebrity-chef owned chain restaurant **cough, cough, Wolfgang Puck’s, cough cough** that I’ve been to a few times. And by far, my favorite thing on the menu is their beet salad. (Well, the mac & cheese might be tie for my favorite thing.)
Next, for this particular salad I thought that the pretty butter lettuce in the plastic container would be perfect. Now if you want to be all fancy like WP’s, arrange the lettuce leaves very fancy-like on your salad plate of choice.
Unless your husband like’s his lettuce pre-chopped. But that’s another blog post for another time.
Anyway, on your pretty lettuce leaves, arrange some tangerine segments and a some of your roasted beets that you’ve roughly chopped. I also like to add some toasted pecans and some crumbled goat cheese. (Momma loves her goat cheese!)
If you happen to have a few leftover pomegranate seeds, go ahead and sprinkle those on too.
For the dressing, I made a simple balsamic vinaigrette using the same method as the red wine vinaigrette from my strawberry salad. Only with balsamic vinegar, naturally.
I adore this salad and the combination of textures and flavors. Even if you don’t think you like beets, give this a try. And then feel free to leave me a comment and tell me how you are now a beet convert.