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.
Have you ever roasted canned beets? Would that work?
