Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, July 12, 2010
RECIPE: Roasted Beet Salad
Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest.
1 bunch small beets Olive oil Salt and pepper to taste 1/4 cup pecans (or walnuts) 1 tablespoon Dijon mustard 4 tablespoons white wine vinegar 1/2 cup extra-virgin olive oil 4 cups salad greens 1/2 sweet onion, thinly sliced 1/4 cup crumbled blue cheese (or feta) Dried cranberries (optional)
1. Place beets baking sheet, drizzle with olive oil and sprinkle with salt and pepper and bake in 375’ oven until can be easily pierced with a fork, about 30 minutes (The grill version: place beets on tin foil, drizzle with oil and salt and pepper, and wrap up tightly. Grill until beets can be easily pierced with a fork, about 30 min.)
2. Meanwhile, toast nuts in a dry pan on the grill or stove, tossing frequently. Finely chop the nuts.
3. Slip the skins of the beets off under cold running water. Cut beets into quarters or eighths.
4. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, cheese, and nuts. Drizzle with more dressing.