Gorgeous Beet Salad
- 3 medium to large chioggia beets, sliced 1/16th to 1/8th inch thick (love your mandolin)
- 1 orange, zested and then supremed, juices reserved
- ¼ cup roasted or steamed edamame
- 2 oz. soft goat cheese
- 2 T. extra virgin olive oil
- 1 T. Lemon juice
- salt and pepper
Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.
Toss beets with dressing.
Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Eat.