Chiogga Beet and Red Ribbon Arugula Salad with Lemon Verbena and Purple Haze Goat Cheese

Photography By Kathryn Brass-Piper | July 01, 2015


Mix the ingredients for the dressing 1 hour before serving the salad and season to taste with salt and pepper.

Cut the beets in half and arrange in the center of each of the four plates. Crumble ½ ounces of goat cheese on each plate. Place arugula, mustard greens, verbena and citrus marigolds over the beets.

Garnish with almonds and drizzle each plate with a tablespoon of the dressing

About this recipe

Recipe courtesy of Chef Jeremy Hammond-Chambers/ Innovative Dining


  • 1 pound cooked and peeled baby Chiogga beets (cook at 375 for 90 minutes until tender)
  • 2 ounces red ribbon arugula
  • 2 ounces black mustard greens
  • 1 ounce lemon verbena tips
  • 1 ounce citrus marigold flowers
  • 2 ounces Cypress Grove purple haze goat cheese
  • 1 ounce salted Marcona almonds, split in two
  • 1 ounce meyer lemon Juice
  • Zest of ½ meyer lemon, grated fine
  • 4 ounces Venta Del Baron extra virgin olive oil
  • Salt and Pepper
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