I'M SORRY I JUST COULDN'T HELP IT.
I started cooking this flagfood (totes a word) on Saturday, and it was like PRINGLES up in that shiz. Once I popped....you know.
This is the last one, I promise.
It's a salad, it's super easy to make, and there is no dressing involved. The ingredients are THAT good. Everything's raw too - no cooked veggies or random toasted toppings so....5 minute meal!
This salad has beets and berries in it - hence the name. To make the flag thing really work, red beets and blueberries are best, but CLEARLY you could use any beets you like and any berries you like for a fun twist! In addition, you'll need salad greens, goat cheese, half a small onion, olive oil, and salt. You COULD do a spritz of lemon or lime juice right before serving, but I found that the goat cheese and berries gave just enough tang without needing any dressing.
In the interest of shamelessly sending you all over this dang site, though, you could make your own dressing if you really don't trust me that oil and salt is enough. How about:
Assembling this thing is so simple. Chop or tear lettuce, and make a bed of it as the base. I used ⅔ romaine for tons of crunch and ⅓ arugula for some spice - it was PERFECT, so that would be my recommendation for you.
Then, the onion and beets! Peel the onion and scrub the beets, and cut off the ends.
To slide, I used a mandolin directly over the salad dish - I evenly dispersed the onions, then the beets, and DONE. Super simple.
If you don't have a mandolin, a slicing tool on a food processor works great, or you can thinly slice them with a KNIFE. Easy.
Now, the cheese and berries! I used a semi-firm goat cheese and grated it, but little blobs (what would be a better word here?) of soft goat cheese would be equally delicious. Fun goat cheese fact: It's non-dairy, so folks with lactose intolerances can enjoy it! Enjoy that one. The lactose-intolerant do!
To finish, sprinkle goat cheese and blueberries all over the top of the salad. Right before serving, drizzle just a bit of really good olive oil over top, and sprinkle with salt. If you aren't using arugula some pepper would be good here too, but we didn't use any since we had arugula.
A note on this salad. It's REALLY good. I had dinner with my parents the night I made this, and the three of us ate the entire plate you see before you. My sister was there too and told my dad she ate some, but she lied. It was strange, because she is 24. I laughed. He didn't notice. We're a weird family.
The point of that, of course, was to indicate to you that if you like salad even a little bit you'll REALLY love this. It's such a nice highlight of some great summer flavors, and the lack of dressing lets you taste the FOOD, not the condiment. That's strange for me, because I'm totes about condiments, but this is an exception.
Make this soon, maybe for a potluck tomorrow? Enjoy it - it's one of our new favs!
Shared with Weekend Potluck!Print
- Total Time: 10 minutes
- 8 cups chopped romaine lettuce and arugula, mixed
- 2 medium beets, scrubbed, ends removed
- ½ small onion, peeled
- ¼ cup blueberries
- 3 ounces goat cheese, grated or crumbled
- salt, coarse if possible
- 1 tablespoon fruity olive oil
- Arrange the lettuce on a large shallow plate or bowl. Top evenly with onions, beets, and berries. Sprinkle with the goat cheese.
- Right before serving, sprinkle all over with salt, and pepper if you'd like. Drizzle evenly with the olive oil.
- Prep Time: 10
- Serving Size: 4
This was a perfect salad! The coarse salt is recommended by me too. Wouldn't change a thing! Thanks
I'm so glad you liked it!! Crunchy salt is my JAM.