What to cook: Mr. G's Beet Salad with Goat Cheese
Has it only been two weeks since last I sat down at a booth in Mr. G's with co-owner George Gianakos and discussed All the Things in the World? The next day, in quick and gracious response to a request for a light, summery dish that Any Person could make at home, Gianakos's nephew Peter Farnan — who recently moved back to Connecticut from California to help run Mr. G's — delivered the following recipe. It's something the G folks came up with as a seasonal special, and it's been so successful it's going to become a regular part of the menu. Enjoy!
Last week, George Gianakos passed away unexpectedly. His was a smile I'll miss.
Beet Salad With Goat Cheese
1 can sliced beets
⅓ cup chopped walnuts
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons light brown sugar
1 (10 ounce) package mixed baby salad greens or baby spinach
½ Mr. G's Greek Dressing
2 ounces goat cheese
Melt the butter in a skillet and add walnuts over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
Place a large helping of baby greens or spinach onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing. Top with grilled chicken for added protein!
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