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 |