Mixed greens(baby red and green lettuce, baby bok choy, baby chard etc.)
1teaspoonplus 2 tablespoons extra virgin olive oil
2or 3 roasted beets, peels removed and cut in quarters
2tablespoonsbrown rice vinegar, or good quality red wine vinegar
1clovegarlic, minced
1teaspoonfresh thyme leaves(if you have it)
3tablespoonavocado oil or walnut oil
Real Salt or Murray River flake salt, or another quality salt
Freshly ground black pepper
½cupor so toasted pecans
2ouncesCambozola cheese, broken into small pieces
Instructions
Heat the first teaspoon of olive oil in a sauté pan until the oil evenly coats the pan. Toss in the quartered beets. On high flame, cook and stir until a few sides of each beet are blistered, about 3 minutes. (see note)
Transfer to a plate and set aside.
Make a sexy dressing. Mix the vinegar, garlic, thyme, the remaining 2 tablespoons olive oil along with the avocado oil in a bowl. Season to taste with salt and pepper.
Put a couple of tablespoons of the dressing in a bowl. Toss in 4 large handfuls of the lettuce mix and mix just to coat the lettuce lightly. Arrange on 4 plates.
Add the blistered beets to the same bowl. Toss with more dressing. Divide the beets around on top of the lettuce. Sprinkle each plate with some toasted pecans and pieces of Cambozola cheese.
Notes
I got this idea from Deborah Madison; when you finish beets like this you will know what she means by “blistered”, a definite color change, caramelization if you will.