Total Time
Prep 10 mins
Cook 0 mins

I first had a similar salad at Annie Gunn's in St. Louis and really liked it (licked my plate clean), but felt something was missing from it. I just figured it out. . .I think the dressing should have a touch of sweetness! That being said, here is my retake on the recipe. If you aren't a fan of goat cheese, feel free to sub it out with Boursin or feta. Also sometimes they serve this salad with strawberries instead of blackberries, but I think the blackberries always look prettier!

Ingredients Nutrition


  1. Whisk together first three ingredients and set aside.
  2. Place 1 cup of greens on each plate.
  3. Top each plate of greens with a few slivers of onion, 6 beet halves, 6 raspberries, 3 blackberries, and 1 T of goat cheese crumbles (if you can't get crumbles, just put a "round" of goat cheese in the middle).
  4. Finish off with a drizzle of dressing and some fresh ground black pepper.
Most Helpful

Substituted olive oil for canola oil. Used a mixture of greens including radicchio. For the berries: Oregon-grown mixed frozen berries (thawed) including marionberries and blueberries. Red onion and chevre to finish. Served with A Little Bit Spicy Deviled Eggs! and pan grilled rosemary bread. Reviewed for Veg Tag March.

COOKGIRl March 16, 2011