iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ice Cream Tacos With Chocolate and Peanuts

Ingredients:
4 waffle bowls
2 tablespoons maple syrup
1 1/2 cups vanilla-fudge swirl ice cream (about 3/4 pint), slightly softened
3 ounces semisweet chocolate, finely chopped (about 2/3 cup)
1 tablespoon refined coconut oil
2 tablespoons peanuts
finely chopped

Instructions:
Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
Tacos can be frozen in an airtight container for up to 7 days.
Strawberry Shortcake Ice Cream Bars

Ingredients:
1 pint very soft (almost melted) strawberry ice cream
4 (3-inch) sugar cookies
1 tablespoon crushed freeze-dried strawberries
1 tablespoon unsalted butter, melted
6 (3-ounce) ice-pop molds and sticks

Instructions:
Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
Ice pops can be made 7 days ahead; freeze in an airtight container.
Chocolate-Dipped Ice Cream Cones With Peanuts

Ingredients:
9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
3 tablespoons refined coconut oil
6 sugar cones
1 pint vanilla ice cream
2 tablespoons peanuts
chopped

Instructions:
Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally.
Drizzle 1 Tbsp. chocolate into each cone, tilting and turning cone as you drizzle to evenly coat the inside. Shake cones upside down above bowl to allow excess chocolate to drip back into bowl; set leftover chocolate aside. Stand cones in narrow freezer-safe glasses to hold them upright. Freeze until chocolate is set, about 15 minutes.
Working one at a time, remove cone from freezer and fill with ice cream, packing gently. Make a rounded scoop at top of cone, pressing down lightly to make sure it is well attached. Set cone back in glass; repeat with remaining cones. Freeze again until firm, at least 30 minutes.
If reserved chocolate has thickened, briefly reheat in microwave to loosen. Working one at a time, quickly dip ice cream end of cone into chocolate, turning to coat and making sure ice cream is fully covered. Carefully rotate cone, allowing excess chocolate to drip back into bowl. Immediately sprinkle with peanuts and freeze again until chocolate is set, about 10 minutes.
Drumsticks can be frozen until set, then stored in an airtight container and frozen for up to 7 days.
Peanut Butter, Banana, and Jelly "Ice Cream"

Ingredients:
6 large very ripe bananas, 6 tablespoons creamy peanut butter, 1/4 cup grape jelly

Instructions:
Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours.
Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
Divide ice cream among serving bowls and serve immediately.
Banana slices can be frozen up to a day in advance.
No-Churn Salted Caramel Ice Cream

Ingredients:
1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
1/2 teaspoon flaky sea salt, plus more for serving
2 cups very cold heavy cream
A 9x5" loaf pan

Instructions:
If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
Sprinkle with additional salt before serving.
Ice cream can be made 7 days ahead; cover and freeze in loaf pan.
Brown-Butter Crab Roll

Ingredients:
1/2 cup (1 stick) unsalted butter, softened, divided
4 hot dog buns, preferably split top
1 teaspoon Old Bay seasoning
1 pound good-quality fresh crabmeat, picked over
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon sliced chives
Lemon wedges (for serving)

Instructions:
Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.
Whole Wheat Pancake and Waffle Mix

Ingredients:
6 cups white whole wheat flour
1/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons salt
1 large egg, whisked
1 cup buttermilk
1 tablespoon vegetable or canola oil
1 cup pancake mix (above)

Instructions:
1. Mix all ingredients together and store in an airtight container in a cool, dry place.
1. Whisk the egg, buttermilk and oil in a large bowl.
2. Whisk in the pancake mix until just combined.
3. Heat a large pan or griddle over medium heat and grease with butter or oil.
4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
5. Flip the pancakes and cook for one minute longer and serve.
Homemade Yellow Cake

Ingredients:
1/3 cup vegetable oil, plus more for pan
All-purpose flour (for pan)
Homemade Yellow Cake Mix
3 large eggs
1/2 teaspoon vanilla extract
2 cups favorite frosting

Instructions:
Preheat oven to 350°F. Grease and flour a 13x9" baking dish.
Using an electric mixer on medium speed, beat cake mix, eggs, vanilla, 1/3 cup oil, and 1 cup water in a large bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake cake until surface springs back to the touch and cake is set and golden brown, 25–30 minutes. Let cool completely, then turn out onto a platter before frosting.
Cake can be made 3 days ahead; store at room temperature.
Homemade Yellow Cake Mix

Ingredients:
1 1/4 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt

Instructions:
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl or airtight container. To bake into a cake, follow the directions in our Homemade Yellow Cake recipe.
Store cake mix in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Homemade Dump Cake With Peaches, Blueberries, and Pecans

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus more for pan
All-purpose flour (for pan)
1 pound sliced frozen peaches (about 4 cups)
1 pint fresh blueberries (about 2 cups)
1/4 cup sugar
1/2 teaspoon vanilla extract
Homemade Yellow Cake Mix or 1 (16-ounce) box store-bought yellow cake mix
1/2 teaspoon ground cinnamon
1 cup pecans
chopped

Instructions:
Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
Cake can be made 3 days ahead; wrap in plastic and chill.
Life's A Peach Cocktail

Ingredients:
3 cups frozen sliced peaches (about 14 ounces)
2 cups ice
6 ounces whiskey
2 ounces honey
1 ounce fresh lemon juice
1 ounce fresh lime juice
1/8 teaspoon ground cardamom

Instructions:
Blend peaches, ice, whiskey, honey, lemon juice, lime juice, cardamom, and 1 oz. water in a blender until smooth. Divide among 4 glasses and serve.
Cocchi Spritz

Ingredients:
4 ounces dry Prosecco or other sparkling white wine, 2 ounces Cocchi Americano Rosa, Club soda, Orange wheel

Instructions:
Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 2 ounces Cocchi Americano Rosa and top off with club soda. Gently stir together; garnish with an orange wheel.
Plum Wine

Ingredients:
2 pounds small red plums (the smaller, the better)
2 cups sugar
One 750 ml bottle vodka or other clear flavorless spirit

Instructions:
Combine 2 pounds small red plums (the smaller, the better) and 2 cups sugar in a large jar or crock and add one 750 ml bottle vodka or other clear flavorless spirit. Stir to dissolve sugar and tightly cover. Store in a cool, dark place at least 3 months before using. Plum wine should taste floral and almost Sherry-like, with notes of caramel and raisins.
Plum wine can be made 1 year ahead. Chill.
Sloe Gin Spritz

Ingredients:
4 ounces dry Prosecco or other sparkling white wine, 1 ounce sloe gin, Club soda, Blueberries and a sprig of mint

Instructions:
Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 1 ounce sloe gin and top off with club soda. Gently stir together; garnish with blueberries and a sprig of mint.
Apricot-Riesling Jam

Ingredients:
2 1/2 pounds apricots, halved, pitted, 2 cups sugar, 1/2 cup Riesling, Two 1-pint canning jars or four 8 ounce canning jars with lids

Instructions:
Combine 2 1/2 pounds apricots, halved, pitted, 2 cups sugar, and 1/2 cup Riesling in a large heavy pot, stirring to dissolve sugar. Let sit until apricots start to release their juices, 20–30 minutes.
Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30–40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Divide between jars, cover, and chill.
Jam can be made 2 months ahead. Keep chilled.
Strawberry Vinegar

Ingredients:
1 pound strawberries, hulled, quartered, 1 cup white wine vinegar, 1/2 cup unseasoned rice vinegar, 1/4 cup sugar, A sieve lined with cheesecloth or a coffee filter, clean glass jar

Instructions:
Combine 1 pound strawberries, hulled, quartered, 1 cup white wine vinegar, 1/2 cup unseasoned rice vinegar, and 1/4 cup sugar in a large glass jar. Cover and chill 1–2 days. Strain through a sieve lined with cheesecloth or a coffee filter into a clean glass jar. Cover and chill.
Strawberry vinegar can be made 3 months ahead. Keep chilled.
Raspberry-Rose Jam

Ingredients:
2 pounds raspberries, 1 1/2 cups sugar, 1 tablespoon fresh lemon juice, 1/4 teaspoons rose water, Two 1-pint canning jars or four 8 ounce canning jars with lids

Instructions:
Toss 2 pounds raspberries and 1 1/2 cups sugar in a large heavy pot. Let sit until raspberries start to release their juices, 20–30 minutes.
Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30–40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 teaspoons rose water. Divide between jars, cover, and chill.
Jam can be made 2 months ahead. Keep chilled.
Cassis Spritz

Ingredients:
4 ounces dry Prosecco or other sparkling white wine
1 ounce crème de cassis (blackcurrant liqueur)
Club soda
Blackberries

Instructions:
Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 1 ounce crème de cassis (blackcurrant liqueur) and top off with club soda. Gently stir together; garnish with blackberries.
Rum Swizzle

Ingredients:
8 ounces Jamaican rum, 4 ounces fresh lime juice, 2 ounces simple syrup, A dash of Angostura bitters, Freshly grated nutmeg, and a sprig of mint

Instructions:
Combine 8 ounces Jamaican rum, 4 ounces fresh lime juice, and 2 ounces simple syrup in a measuring glass; cover and chill. Divide mixture among 4 Collins glasses. Fill 1 glass with crushed ice and push a swizzle stick or bar spoon just below surface of the ice. Rapidly roll stick between your palms, working your way down and pulling up occasionally to blend cocktail, until chilled, about 10 seconds. Top off with more ice, doming above rim; finish with a dash of Angostura bitters, freshly grated nutmeg, and a sprig of mint. Repeat with remaining drinks.
Classic Dill Pickles

Ingredients:
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water
2 pounds kirby cucumbers, quartered
10 large dill sprigs
Hot brine (see formula, left)—using
2 teaspoons black peppercorns
2 teaspoons caraway seeds
Two 1 quart canning jars with lids

Instructions:
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.
Cucumbers can be pickled 2 months ahead. Keep chilled.
Sbagliato

Ingredients:
4 ounces dry Prosecco or other sparkling white wine, 1 ounce sweet vermouth, 1/2 ounce Campari, Club soda, Lime wheel

Instructions:
Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 1 ounce sweet vermouth and 1/2 ounce Campari and top off with club soda. Gently stir together; garnish with a lime wheel.
Cointreau Spritz

Ingredients:
4 ounces dry Prosecco or other sparkling white wine, 2 ounces strained fresh orange juice, 1/2 ounce Cointreau, Club soda, Orange wheel

Instructions:
Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 2 ounces strained fresh orange juice and 1/2 ounce Cointreau and top off with club soda. Gently stir together; garnish with half of an orange wheel.
St-Germain Spritz

Ingredients:
4 ounces dry Prosecco or other sparkling white wine
1 1/2 ounces St-Germain (elderflower liqueur)
Club soda
Fresh lavender

Instructions:
Pour 4 ounces dry Prosecco or other sparkling white wine into an icefilled large wine or rocks glass. Add 1 1/2 ounces St-Germain (elderflower liqueur) and top off with club soda. Gently stir together; garnish with fresh lavender.
James Beard's Zucchini Bread

Ingredients:
3 eggs, 2 cups granulated sugar, 1 cup vegetable oil, 2 cups grated, peeled raw zucchini, 3 teaspoons vanilla extract, 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1/4 teaspoon double-acting baking powder, 3 teaspoons ground cinnamon, 1 cup coarsely chopped walnuts

Instructions:
Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.
Herb Salt

Ingredients:
10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme)
2 cups kosher salt

Instructions:
Remove thick stems from 10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme), then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add 2 cups kosher salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover. Do ahead: Herb salt can be made 6 months ahead. Store at room temperature.
3-Ingredient Japanese Cheesecake

Ingredients:
9 ounces white chocolate (about 1 1/2 cups chips or chopped chocolate)
8 ounces cream cheese, room temperature
6 large eggs, separated, room temperature
A 8" round cake pan

Instructions:
Preheat oven to 350°F. Line bottom of 8" cake pan with parchment paper. Cut a 21x5" strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40–45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.
Quinoa-Batter Fish Fry

Ingredients:
2 pounds/900 grams cod, cut into 16 pieces
Salt and freshly ground black pepper
1 cup (4 ounces/120 grams) quinoa flour
1 cup (6 ounces/180 grams) Skillet-Toasted Quinoa
2 tbsp baking powder
1 tbsp cornstarch
1 cup (8 ounces/240 milliliters) club soda, chilled, plus more as needed
Vegetable oil, for frying
Lemon wedges, for serving
Lime wedges, for serving
Malt vinegar
for serving

Instructions:
1. Season the fish with salt and pepper. In a large bowl, whisk together the quinoa flour, toasted quinoa, baking powder, cornstarch, and 1/2 teaspoon salt. Whisk in the club soda to make a batter. The consistency will be thick and it should cling to the fish, but it may dry out as it rests, in which case, whisk in a little more club soda.
2. Line a large plate with 2 layers of paper towels. Add enough oil to a large skillet to reach 1 inch/2.5 centimeters up the sides of the skillet and heat over medium-high heat until shimmering.
3. Dip each piece of fish, one at a time, in the batter and add to the skillet. Cook until deep golden and crusty on both sides, about 10 minutes total. You can add a few pieces of fish to the skillet, but avoid overcrowding.
4. Transfer the cooked fish to the prepared plate and repeat with the remaining fish. Add more oil if needed, allowing it to heat prior to adding more fish. Serve hot with lemon wedges, lime wedges, or malt vinegar.
Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

Ingredients:
1 cup Puy lentils, rinsed, 2 3/4 cup filtered water, Sea salt, 3 cooked beetroot, cut into small cubes, 2 spring onions, finely sliced, 2 tablepoons hazelnuts, roughly chopped, A handful of fresh mint, roughly chopped, A handful of fresh parsley, roughly chopped, 3/4-inch cube of fresh ginger, peeled and roughly chopped, 6 tablepoons olive oil, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, Pinch of sea salt and freshly ground black pepper

Instructions:
1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
5. Drizzle the dressing over the salad and serve.
Goddess Guacamole

Ingredients:
2 cups kale leaves, 4 Hass ripe avocados, 3 ripe tomatoes, seeded, finely chopped, 1/4 cup minced red onion, 2 jalapeno chilies, seeded, finely chopped, 1 lime, juiced, 1/2 teaspoon sea salt, 1/4 cup fresh cilantro, minced

Instructions:
Place the kale leaves in a food processor and pulse until they are finely chopped. Cut the avocados in half, and remove the pits. Scoop out the flesh and place in a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached—I like mine a bit chunky. Stir in kale leaves and remaining ingredients. Taste and adjust the seasonings with salt.
Place a piece of plastic wrap directly over the surface of the dip. Store in the refrigerator up to 10 hours. Serve with whole grain tortilla chips, toasted whole wheat pita wedges, or toasted soft corn tortillas.
Quinoa Salad with Beets, Blue Cheese, and Nutty Herb Vinaigrette

Ingredients:
1 garlic clove
1/3 cup (1 1/2 ounces/45 grams) walnuts, toasted
1 cup (2 ounces/60 grams) watercress with stems
2 tablepoons red wine vinegar
1 teaspoon Dijon mustard
Finely grated zest of 1 orange
6 tablepoons extra-virgin olive oil
Salt and freshly ground black pepper
3 cups (18 ounces/540 grams) Skillet-Toasted Quinoa
8 ounces/225 grams cooked red or golden beets, cut into slices or wedges
2 ounces/60 grams Stilton cheese, crumbled
Salt and freshly ground black pepper

Instructions:
Finely chop the garlic. Add the walnuts to the cutting board on top of the garlic and chop them finely. Transfer the garlic-walnut mixture to a medium bowl. Finely chop the watercress and add it to the bowl. Add the vinegar, mustard, and orange zest and whisk to combine. While whisking, drizzle in the olive oil. Adjust the seasoning with salt and pepper.
Divide the quinoa evenly among 4 plates. Top each quinoa mound with an equal amount of beets. Sprinkle the beets with cheese, whisk the dressing to recombine, and dress each salad with 2 to 3 tablespoons of vinaigrette. Serve immediately.