One of my favorite restaurants in Charlottesville is Bizou. The atmosphere is dark and quirky - perfectly cozy on a blustery winter day or a welcome retreat from the blinding summer sun. They have a great daily menu and a variety of specials that never disappoint, along with a nice selection of wine. Every single dish I’ve tried has been very good, but I am always disappointed if I don’t get my tried and true favorite - Golden Beet Salad. So simple, such a perfect combination of flavors, so so so delicious.
A couple of months ago I was at the grocery store and noticed that they had golden beets. I rarely see them so jumped at the opportunity to replicate my favorite salad. And I’ve jumped each time I’ve seen the sunny globes in the produce department since, because you just don’t know when they’ll be present again.
My salad isn’t exactly like Bizou’s, but its close. I haven't given quantities of anything because its not necessary to be that precise. Just keep tossing ingredients together until you've got a good variety of textures and colors in your bowl. The picture above is missing walnuts, a key ingredient and one not to leave out. I did on this one occasion because we were sharing it with a friend who is allergic, but it is definitely best with them. The honey mustard dressing is an Alton Brown recipe that is delicious as it is and I’ve never taken the time to play with it. However, Bizou’s dressing had mustard seeds and I love the crunch they provide - its worth experimenting with. Also, buy good quality chevre to crumble on top. You won’t be sorry.
Golden Beet Salad with Honey Mustard Dressing
- golden beets, peeled, chopped and roasted with 1 tbsp olive oil for 25 minutes at 425*.
- grape tomatoes, halved
- cucumber, sliced thinly
- red cabbage, sliced thinly
- spinach or a mesclun mix
- chevre, crumbled
- walnuts, chopped and toasted at 425* until fragrant, 8-10 minutes
- 5 tbsp honey
- 3 tbsp dijon mustard
- 2 tbsp rice wine vinegar
- Roast beets. Toast walnuts
- Toss spinach, tomatoes, cucumber and cabbage together.
- Sprinkle chevre and toasted walnuts on top.
- Whisk dressing ingredients together and drizzle over salad.