This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller. 

Serves 4

Let the farmers’ market be your guide when it comes to assembling this fresh spring salad. Pickled beets and red onions provide a tangy, earthy bite, balanced by the creamy goat cheese and peppery arugula. If you make this salad, be sure to post a photo and tag #EatDrinkLocalCHS so we can share!

For the Dressing:

– ½ cup local extra-virgin olive oil
– ¼ cup lemon juice
– ¼ cup aged sherry vinegar
– 1 tablespoon local honey
– 2 teaspoons Dijon mustard
– 1 teaspoon local sea salt
– ½ teaspoon freshly ground black pepper

For the Salad:

– 4 to 6 cups locally-grown arugula
– 2 cups Quick-Pickled Beets and Red Onions (see recipe below)
– 3 tangerines or mandarin oranges, peeled and sliced
– 1 (4-oz.) log of local goat cheese
– ½ cup chopped mixed herbs, such as parsley, thyme, and dill (local!)
– 1 cup blanched spring peas, cooled
– 1 cup microgreens (optional, and local!)
– Toasted pine nuts and fresh mint, for garnish

In a small jar, combine all ingredients for the dressing; seal jar, shake vigorously to combine. Set aside.

Divide arugula, beets and onions, and tangerine slices evenly among 4 salad plates. Roll goat cheese in herbs; tear into pieces, and divide among plates. 

Sprinkle peas, microgreens, pine nuts, and mint over salads. Drizzle with desired of dressing just before serving.

Quick-Pickled Beets and Red Onions 

Cut 12 ounces of roasted beets into small wedges; cut 4 ounces of red onion into thin slices. In a 4-cup glass measuring cup, add beets and onion slices. Add 7 ounces of white or apple cider vinegar to halfway full; add 7 ounces of water to cover. Add 1 tablespoon honey or sugar and 2 teaspoons kosher salt. Microwave on high until steaming, about 4 minutes. Let cool. Refrigerate in a sealed container up to 1 week.

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Jordan Amaker
Director of Marketing & Communications
Director of Marketing & Communications