BEETS BY QUOKKA
Beet and goat cheese salad with chicken, high-protein quinoa, orange rounds, roasted pistachios, avocado-balsamic dressing.
Substitutions available: salmon
Beet and goat cheese salad with high-protein quinoa, orange rounds, roasted pistachios, avocado-balsamic dressing.
For contemporary restaurants in California, the beet and goat cheese salad is a classic dish, bordering on cliché. But the fact of the matter is, it's a classic for a reason. A compound called geomosin, which produces that earthy flavor we associate with beets, is actually broken down by acidic vinaigrettes. This highlights the sweetness of the beets over that off-putting dirt flavor. When goat cheese joins the party, its fat and salt enhances the appealing flavors of the beets.
For our version of this flavor combination, we add citrus to the salad for another acidic component, and incorporate a fair amount of fresh basil into the dish to bring even more life to the dish. Served atop greens from the Santa Barbara Farmers Market (we love the green at the Garden Of), this is one salad that we think you'll find yourself craving.