Salads are way more fun to eat if you put lots of goodies on them, and this Easter Egg Beet and Citrus Salad is no exception. I always make lots extra of all the good stuff and then keep it on hand all week, to encourage me to eat my greens. The beautiful jewel colored beets, rhubarb and orange segments hide in the greens like tiny dyed eggs, ready for us to find just in time for Easter Brunch. The cheese adds just a little cream to break up the acid and the pea leaves and mint are both seasonal and give the Easter Egg Beet and Citrus Salad something a little extra and unexpected in terms of texture and flavor. They’re so much more fun than just plain greens, but when I can’t find them, I use a mix of baby spinach and baby salad mix. I always try to make a salad that is so good it can hold its own against other strong and perhaps richer dishes. And this salad definitely did that. In fact, it was the only dish I made that was completely gone by the end of the meal. I was glad I roasted … Continue reading
