french country salad

You think salad and you think spring or summer or even a citrus winter salad. But a fall salad?

Nice big dollops of goat cheese, beautiful jeweled beets, grilled asparagus…need I say more?

Oooo, how bout we add some of these babies to the top?

Now, it’s a party!

This salad is filled with hearty fall produce and comforting elements and is substantial enough even for my Marine. Try it! It’ll be your new favorite thing!

French Country Salad

Serves 2.

2 beets, trimmed and washed

1 bunch of asparagus, trimmed and cleaned

4 cups of mixed greens, washed and dried

½ - 1 cup of candied pecans (recipe coming soon!)

4 ounces of goat cheese, softened

Olive oil

Salt and pepper

To begin, roast the beets. Take the cleaned beet and wrap in aluminum foil with a little drizzle of olive oil and seasoned with salt and pepper. Wrap up and roast for one hour on 350˚ or until tender when a knife is inserted.

Let cool and then dice into bite size cubes. Set aside.

Next, season the asparagus with salt and pepper and drizzle with olive oil. Grill on medium high for a couple minutes on each side until charred and barely tender. Cut into 1 ½ inch pieces and set aside.

Arrange the greens equally on each plate and distribute the beets and the asparagus evenly over the top. Add the candied pecans and dollop the softened goat cheese. Top with your favorite vinaigrette and serve!