Slice up a red onion, for even more Halloween color! And, why do they call it a red onion when anybody with a decent set of eyes can see that it's really purple?
I layered the salad on a beet leave. It's so pretty - and completely edible, too!
We love this salad! I shared the recipe here, but this time I used Montrachet Goat Cheese with Garlic and Herbs for a change of pace. It was so light and creamy! I'm going to have to use that cheese again soon! Isn't it fun to change up a recipe now and then? It's such an adventure!
Doesn't it look good? Lately, I find that I prefer dotting salads with a Balsamic vinegar reduction, instead of dousing them with salad dressing. A little restraint really allows for the flavors to come through.
I toss it with my hands, so as not to break the slices. Sure, broken pieces would be just as tasty, but where is the art? The tossed beets, with onions, olive oil, salt and pepper are stored in the refrigerator in a covered dish, then the remaining ingredients are added when I'm ready to serve.
With some chicken roasting in the oven, and the salad ready to serve, we turned our attention to the main event for the night - answering the doorbell!