Beet Salad

Serves 4-6

3 (8-ounce) cans sliced beets (drained)

2 scallions (thinly sliced)

¾ cup extra virgin olive oil

¼ cup balsamic vinegar

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon caraway seeds

1 teaspoon Dijon mustard

Salt and pepper (to taste)

¼ cup goat cheese (crumbled)

Crisp lettuce leaves (optional)

 

1. In a large bowl, combine beets and scallions.
2. In a small bowl, whisk together oil, vinegar, parsley, caraway seeds, and mustard. Pour dressing over beet mixture. Season with salt and pepper. Toss well. Garnish with goat cheese.
3. If desired, serve on a bed of lettuce leaves.