For pickled beets:
2 regular sized fresh red beets
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons olive oil
1/4 teaspoon dry mustard powder
2 cups spring greens
1 grilled portabella
1 cup pickled beets (1 beet for 2 salads)
2 Tablespoons honey roasted almonds
1/4 cup crumbled goat cheese
2 Tablespoons creamy balsamic vinaigrette
Cut off beet tops and quarter beets. Add to pot of water and boil for 30 minutes until fork tender.
Rinse and cool down by running cold water over the beets. Rub off the peel with your hands – it should pop off really easily.
Whisk together vinegar, brown sugar, olive oil & mustard. Dice beets and marinate in pickling liquid for at least 30 minutes.
Layer the salad ingredients as listed. Makes two salads or one really big one!