Raw Beet Salad With Toasted Sunflower Seeds And Goat Cheese

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• 1 lb beet, raw
• 2 tablespoons sherry wine vinegar
• 2 tablespoons raspberry vinegar or 2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• 1 small shallot, finely diced
• 1/2-3/4 cup olive oil
• sea salt, lemon pepper to taste
• 1/2 cup soft fresh goat cheese
• 1/3 cup sunflower seeds
• baby spinach and arugula

Recipe

• 1 mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
• 2 peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
• 3 toast the sunflower seeds (i stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
• 4 mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
• 5 mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
• 6 dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.