How to Make a Delicious Simple Salad | P. Allen Smith Cooking Classics

mixed greens

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage is budget-friendly and offers crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar is a cost-effective acid.

Start by preparing the salad dressing: pour 1.5 cups of orange juice into a saucepan.

Reduce the orange juice down to 1/3 cup over medium heat.

Finely chop 1 shallot and add it to the reduced orange juice.

Add 2 tablespoons of balsamic vinegar and 1 teaspoon of fresh thyme to the mixture.

Slowly whisk in 2/3 cup of olive oil until well combined.

Season the dressing with salt and pepper to taste.

Refrigerate the dressing until ready to serve.

Roast about a dozen beets at 350°F for 1.5 to 2 hours until tender.

Slice the roasted beets and dress them with a little olive oil, salt, and pepper.

On a plate, add about 2 cups of arugula and toss with half of the dressing.

Artfully arrange the sliced beets on top of the arugula.

Sprinkle goat cheese crumbles over the beets and arugula.

Top with toasted hazelnuts and drizzle the remaining dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary