On one of my trips to Mexico i was surprised how much they are using beets in the Mexican cuisine. You will find them more and more in the modern Mexican cuisine. The color and texture of the beets compliments the unique taste of Mexico. One of the salads i eat became one of my favorites. Its so refreshing and beautiful to look, the earthiness and sweetness of the beets , the fresh mix greens and the combination of cheeses make this salad out of the world.
So here is my take to this amazing salad. You can always add or remove thing to make it to your taste. But my advise is try the original recipe you will love it.
|3- Large Size
For the Balsamic Vinaigrette
Start with cooking the beets. Wash them well and dry with kitchen paper. Put each one beet in a large foil square drizzle with olive oil, sprinkle with salt an pepper and closed the foil. Add all wrapped beets with foil an a deep pan , add water on the bottom and let it baked on 425 F for 30-35 minutes, or until soft in the center when poked with a knife. Let the beets cool down and with kitchen paper rub the beets to remove the skin. Sliced them thinly and put it a side. Next step is to prepared the vinaigrette. In a blender add all ingredients and blended together. Keep it in a jar and before using just shake it well.
its time to assemble the salad. Get the Mix greens and put it in the center of a large plate and sprinkle with the Anejo cheese. If you don’t have that type of cheese you can substituted with Parmesan or Feta . On top carefully layer the thin slices of beets , slices of the Oaxaca Cheese( substituted with Provolone if you don’t have it). Add the cherry tomatoes, sprinkle salt and fresh black pepper and drizzle the vinaigrette on top. You can garnish with microgreen for color and just because its look even more prettier.
Get a glass of Passion Margarita and Enjoy!
Equipment you my find useful: