Happy Dyngus Day, y’all! I hope everyone had a lovely holiday weekend. There was much eating of ham and coloring of eggs at the Sushi Bar.
There is also much anticipation of farmers markets and a new CSA this year – I’m just itching for fresh produce! The farmer’s market begins May 12 and our first CSA pickup is June 2. I hope to have lots and lots of seasonal recipes using all the lovely fresh fruits and vegetables for you this summer and fall.
In the meantime, we’re making do with what we can get from our local organic market – which, for the most part, isn’t bad. We try to eat as locally and sustainably as we can, but when we’re confronted with large bunches of beautiful organic red and golden beets, which Beloved and I both love, we’re hard-pressed not to buy them. I saute the greens with bacon and onions, and roast the beets themselves.
Fortunately, due to the mild winter and warm spring we’ve had so far, tender spring greens are abundant, which means salad, salad and more salad. And this one is just wonderful – a mix of baby greens, crunchy pistachios, tart goat cheese, earthy-yet-sweet beets and a marvelous honey Dijon vinaigrette. It was delicious with grilled steak, and the leftovers went well with bunless burgers for lunch the next day.
|Roasted Beet and Goat Cheese Salad|
- 3 medium beets, red and golden
- 1 tablespoon olive oil
- 10 ounces mixed baby greens
- 3 ounces goat cheese, crumbled
- 1/2 cup pistachios
- 2 tablespoons raw honey
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons minced red onion
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- Preheat oven to 425°F. Lightly scrub the beets; trim the stem and root ends. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour. Unwrap the beets and allow to sit until cool enough to handle. Rub off the skins with a clean paper towel or peel with a paring knife; cut into ½-inch dice. Set aside.
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper. Whisking constantly, slowly add the olive oil in a steady stream. Taste and adjust seasoning if necessary.
- Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese; drizzle with the vinaigrette. Serve immediately.
- Nutrition (per serving): 285 calories, 23.6g total fat, 6.5mg cholesterol, 331mg sodium, 327.6mg potassium, 14.3g carbohydrates, 3g fiber, 9.4g sugar, 6.1g protein.