The recent time change has me ready for spring. I'm ready for Saturday mornings spent at the farmers market, dresses worn without tights, and most importantly spring produce. I jumped the gun a little with this salad, but the warm weather and longer days had me craving something fresh. I love cobb salads, and I try to make them as seasonal as possible. Roasted beets and green beans give this vegetarian dish more substance, and the the shallot and lemon juice vinaigrette add brightness. I know I'll be making this salad for the remainder of spring.
Spring Cobb Salad
1 package spring salad mix
3 large golden beets, peeled & diced
5 ounces green beens
4 radishes, sliced
3 ounces goat cheese
1 shallot, finely minced
3 tablespoons lemon juice
1/3 cup olive oil
salt & better
Preheat oven to 425 degrees. Place beets and green beans on a large baking sheet and toss with a little olive oil, salt and pepper. Keep the vegetables on separate sides on a baking sheet a place in the oven. After 3 minutes rotate the vegetables, and after 5 minutes remove the green beans and set aside to cool. Place the beets back in the oven and continue to roast for 20-30 minutes until the are fork tender tossing every 10 minutes. Once cooked through, set aside and allow to cool.
Place eggs in a small saucepan filled with water. Bring water to a boil, turn off heat, and let steep for 10 minutes. Remove eggs for the water and allow to cool. Remove shells and dice. Set aside.
Whisk together shallots, lemon juice, olive oil, and salt and pepper to taste. Set dressing aside.
Place spring salad mix on a large serving platter. Top the salad with beets, green bean,s radishes, eggs, and goat cheese. Serve with dressing on the side.