Lavender Honey Beet Salad – vomFASS Madison University Avenue

Name: Lavender Honey Beet Salad – vomFASS Madison University Avenue
Ingredients: 6 medium beets (2½ pounds total), preferably a mix of yellow and red; Extra-virgin olive oil, for drizzling; 1 Tbsp vomFASS Herbes de Provence Extra Virgin Olive Oil; 2 medium shallots, thinly sliced (1 cup); ½ cup vomFASS Lavender Honey Balsamic Star Vinegar; 1 tsp Dijon mustard; 1 cup vomFASS Lemon Extra Virgin Olive Oil; 2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces; ½ cup pecans (2 ounces), toasted and salted; 8 oz fresh goat cheese, crumbled; 2 watermelon radishes, scrubbed and thinly sliced

vomfassmadison-universityave.com

The first beets of the season deserve to be showcased! Take vinaigrette to new heights. Lavender notes make a delectable dressing for this colorful salad of beets, Swiss chard, pecans, and goat...

View Original

Share this recipe:

Ingredients

6 medium beets (2½ pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
1 Tbsp vomFASS Herbes de Provence Extra Virgin Olive Oil
2 medium shallots, thinly sliced (1 cup)
½ cup vomFASS Lavender Honey Balsamic Star Vinegar
1 tsp Dijon mustard
1 cup vomFASS Lemon Extra Virgin Olive Oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
½ cup pecans (2 ounces), toasted and salted
8 oz fresh goat cheese, crumbled
2 watermelon radishes, scrubbed and thinly sliced