For this salad, I combined shaved gold beets with baby arugula. You definitely want to use a mandoline to shave the beets as thinly as possible. Since they're raw, they can be a little tough if the pieces are too thick. I made a simple meyer lemon vinaigrette for the salad: meyer lemon juice, honey, olive oil, shallot, salt and pepper. I tossed the beets and greens in the dressing and topped the salad with shavings of ricotta salata and chopped marcona almonds.
Here are a few of my tips for making delicious salads.
-Add a few teaspoons of finely minced shallot to your vinaigrette. Trust me, you'll be glad you did. If you're worried that the flavor of the shallot might be too sharp, let the minced shallot sit in your vinegar or lemon juice for a few minutes.
-Season your vinaigrette very generously with salt and pepper; it may seem like overkill, but you've got a lot of leaves to season with a small amount of dressing. Alternatively, season your greens with salt and pepper before you add the vinaigrette.
-Add your heavier ingredients like nuts to the top of the salad at the end. If you add them at the beginning, they'll just fall to the bottom of the bowl.
-Try mixing some fresh herbs into your salad greens - parsley is always a safe bet, I also like to add tarragon or dill.
-To reduce the amount of oil needed in your dressing, try adding a touch of honey. The sweetness balances the acidity.