Friday, June 21, 2013
Pretty in Pink: Floral Beet Salad
I think I fixed that. You can, of course, swap out microgreens, mache, or tender lettuces if your little diners are not excited about peppery spring arugula. For the big people, I'd advise keeping the peppery greens. The edible flowers are just fun and you can call it "Forest Princess Salad" or something that might get your little girl to give it a whirl.
For the greens:
2 cups arugula, or lettuces as above
4 sprigs mint leaves
12 or so edible flowers (really be sure these are edible, a lot of our favorite garden flowers are toxic)
Juice of 1/2 lemon
1 Tbs. olive oil for drizzle
For the dressing:
Juice of 1/2 lemon plus zest
1/2 cup organic canola mayo
1 Tbs. white balsamic vinegar
1 small clove garlic
1/4 cup mint leaves chopped
1 tsp. honey or agave, optional
Beets: 4 large or 8 small-to-medium beets, roasted and peeled
Coarse salt to taste
Mix the dressing and chill to marry the flavors. Toss with roasted and peeled beets (see below) and place 1-2 beets on each of four plates, salt to taste. Toss the greens with the lemon and olive oil, reserving the edible flowers for last. Top the beet mixture with the 1/4 of the greens for each plate. Garnish with flowers. Eat while visualizing yourself astride a unicorn prancing through a field of wild flowers. Or while drinking a nice, crisp white wine (big people only).
To roast beet, remove stems and greens, reserving for another use. Wash well. Place in foil. Heat oven to 375. Roast for about 45 minutes, or until tender when pierced. You may want to roast a few beets at a time in the foil packet, for use in other recipes. Remove from oven. When cooled, use a paper towel and "wipe" the peel off the beet.