Tomato & Beet Stacks


1 (16 oz.) jar

Sliced Pickled Beets

3 cups

mixed salad greens

0.33 lb.

baby green beans, steamed

2 medium

yellow tomatoes, sliced 1/4" thick

crumbled blue cheese or goat cheese (optional)

Herb Vinaigrette

0.33 cup

olive oil

0.33 cup

white wine

1 tbsp.

mixed fresh herbs, finely chopped

1 clove

garlic, minced

salt & pepper to taste


Original Recipe Makes 4 Servings

Remove half of Sliced Pickled Beets from jar; drain well. Divide salad greens and green beans evenly among 4 individual salad plates. Layer tomato and beet slices in a tumbled "stack" on each plate. To make Herb Vinaigrette, whisk together oil, vinegar, herbs and garlic. Add salt and pepper to taste. Drizzle salad with about half of vinaigrette. Sprinkle salads with cheese, if desired and serve.