On Saturday when we went to Luxe, a fun restaurant near the shoreway on the West Side. While there, I ordered a salad that I couldn’t stop thinking about. It’s not too often I meet a salad combo I haven’t tried so I was excited about this.

It had spinach, black quinoa, roasted beets, goat cheese and almonds. So tonight when I re-created it.

De-LUXE Salad

  • spring mix greens
  • goat cheese
  • roasted, salted almonds, cut into pieces
  • diced beets, I used canned – drained and rinsed but next time I would roast fresh beets
  • cooked quinoa

Then I drizzled House of Balsamic Saporoso Riserva and a little Prelibato-White Balsamic Vinegar for dressing. It was fantastic.

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Have you ever roasted canned beets? Would that work?