I LOVE purple potatoes! They are so strikingly beautiful! I'm amazed by nature every time I see them! If you love potatoes, beets, goat cheese and sweet glazed pecans, you'll really enjoy this salad. I made a small simple green salad to go with it, and it is a nice contrast in color and in flavor. Roasted chicken would be great with this also. Enjoy the colors and flavors!
- 2 beets, cooked and cooled 1 medium and 1 small
- 2 fingerling potatoes, cooked and cooled, 1 of them purple
- 2 tablespoons sour cream
- 1 tablespoon heavy cream
- 1 oz. goat cheese, crumbled
- 1 tablespoon glazed pecans, crushed
- salt & ground pepper
- 1/2 head Boston lettuce, chopped
- 1 tablespoon chopped dill
- 1 tablespoon olive oil
- a squeeze of lemon
Chop the medium sized beet and blend with sour cream and heavy cream. (I used a hand blender.) Season with salt and pepper. Spread on your plate. Roughly chop the small beet and the potatoes and arrange them over the beet dressing. Top with the crumbled goat cheese and the crushed glazed pecans. (I used to make my own using pancake syrup but the ready-made glazed nuts are great and convenient.) Combine the chopped greens, (you don't have to use Boston lettuce, any mild lettuce will do) the dill, olive oil, lemon juice, salt and pepper. This makes one serving, so you can double, or triple it as you need.
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