Have you ever met someone that just seemed to get you? That person who can tell you when you’re right or wrong without saying a word? That person who supports you and lifts you up and who makes you strive to be a better person?
About ten years ago, I met such a person. My friend Mother Goose (true story, it’s on her birth certificate), contributed this recipe as a compliment to the Goat Cheese Stuffed Chimichurri Chicken Piccata.
Momma G – I love you. You have been my cheerleader, friend, mirror and muse for a decade.
~~~~~~~~~~~~~~note from Mother Goose: I made this ahead of the chicken so it had time to chill
4-6 organic beets
1 medium orange, chopped with juice reserved
2-3 T olive oil
1/2 to 1 C of goat cheese of choice
Salt to taste
Roast beets at 425 for about an hour, let chill. Toss all ingredients together and serve on bed of lettuce.
Juice of 1 orange
2T olive oil
1 T Dijon mustard
2/3 C rice wine vinegar
Optional to taste, minced garlic and mint
I forgot to add you can sweeten the dressing with agave or honey. We don’t.
Shannon rating: 10 – Refreshing, light, lovely and has delicious contrasts. I added honey and mint to the salad dressing and it ticked all the boxes for me.