This recipe was originally developed for one of my personal chef clients who adheres to a plant based diet. They prefer meals that are heavy on vegetables and leafy greens, and light on grains and legumes. I edited this recipe for my Community Table Dinner at The Ecology Center in San Juan Capistrano, California, in May of 2014. The salad uses all ingredients that were in season on the 28-acre Regenerative Organic Certified farm and education center. The salad looked beautiful piled high, topped with picked red onions, crushed pistachios and paired with deviled eggs. TIPS FOR PREPARING A GOLDEN BEET SALAD You need to use a mandolin to prepare this salad. It is the best way to get thin slices of golden beet and red onion. I suggest the mandolin sold by OXO. WHAT IS THE HERB TARRAGON This recipe uses tarragon in the salad dressing to add depth in flavor. Tarragon is an under-used herb in ...Read More
