Raw Beet, Eggplant, and Goat Cheese Salad

Who here is tinkering with cold crops?  I am currently adoring golden beets and my itty-bitty Japanese eggplants.  There are a million ways to gobble these tasties up, but I decided to keep things raw and crunchy for a little seasonal recipe.  Why not enjoy some fresh flavors and all the health benefits of youthful enzymes that stay viable when eating raw?  I am game, are you?

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Gather your ingredients!

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Combine the dijon and vinegar.

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Whisk together and then slowly drizzle in the olive oil while you continue to whisk.  You will see it emulsify really quick.

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Season your vinaigrette with the fresh tarragon, salt and pepper.

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For a final flavor note, I added honey to richly sweeten the tarragon’s licorice flavor.

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With my vinaigrette finished, I peeled and finely sliced my beets.

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Since this is a raw salad, I wanted to let my beets swim in the vinaigrette for a bit.  The acidity and flavor would help break down the raw veg and season them more thoroughly.  Kind of a texture and flavor thing.

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I was really excited about the earthy sweetness of my beets being brought to life by this vinaigrette.  After a 20 minute soak, they were ready to devour.

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This salad is great as-is, but I could not help myself from adding some baby Japanese eggplant and goat cheese into the mix.

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These adorable little beauties have been a star in our Zest garden this season.  Slicing them very thin, I gave them a little soak in our dressing, as well.  Again, it is a texture and flavor thing.

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When all is said and done, this salad is simply beautiful and unbelievably healthful.  Vegetables alone are so great for your body, but the enzymes you benefit from when eating raw are amazing.  However, I had to maintain a bit of lusciousness by adding goat cheese.  The tang working with the sweetness of the beets is killer.

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Simple, light, and elegant.  This salad is a delightful refresher of the palate and would work perfectly with richer cuts of meat (that is, if this reads too vegetarian for you 🙂 ).

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Bon apetit peeps!

Cheers to growing your own veg!

xoxo

Chanda

 

Raw Beet, Eggplant, and Goat Cheese Salad

Simple, light, and elegant.  This salad is a delightful refresher of the palate and would work perfectly with richer cuts of meat (that is, if this reads too vegetarian for you 🙂 ). This homemade vinaigrette recipe is the perfect tangy flavor with the raw veggies!!

Course: Condiments, Dinner, Gluten Free, Lunch, Salad, Side Dish, vegetarian, Vinaigrette
Cuisine: Gluten Free, Vegetarian
Ingredients
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • 1/4 cup excellent cold pressed olive oil (we adore the brand Scout)
  • 1 tbsp fresh tarragon, minced
  • 1 tsp honey
  • salt and pepper to taste
  • 5 golden beets, sliced super thin
  • 1 Japanese eggplant, sliced super thin
  • a few slices of goat cheese (for protein and the yummy factor)
Instructions
  1. Combine the dijon and vinegar. Whisk together and then slowly drizzle in the olive oil while you continue to whisk.  You will see it emulsify really quick.

  2. Season your vinaigrette with the fresh tarragon, salt and pepper.

  3. For a final flavor note, I added honey to richly sweeten the tarragon's licorice flavor.

  4. With my vinaigrette finished, I peeled and finely sliced my beets. Thinly slice your eggplant.

  5. Since this is a raw salad, I wanted to let my beets and eggplants swim in the vinaigrette for a bit. After a 20 minute soak, they were ready to devour.

  6. Top with a pinch of salt and some goat cheese. Bon apetit!