Tomato and Beet Stacks

Tomato and Beet Stacks

 


Ingredients
1 (15.0 oz.) can or (16.0 oz.) jar of Sliced Pickled Beets; drain well
6 cups mixed salad greens
2/3 lb. baby green beans, steamed
4 medium yellow tomatoes, sliced 1/4 inch thick
Blue cheese, crumbled (optional)
Herb Vinaigrette
1/3 cup olive oil
1/3 cup rice vinegar
1 tbsp. mixed herbs (parsley, basil, oregano, chives and/or thyme)
1 garlic clove, minced
Salt and pepper, to taste
Divide salad greens and green beans evenly among 4 - 8 salad plates. Layer tomato and beet slices in a tumbled "stack" on each plate. Make herb vinaigrette by whisking together oil, vinegar, herbs, and garlic; add salt and pepper if desired. Drizzle salads with vinaigrette; sprinkle with cheese and serve.
Makes 4 - 8 servings