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Beet Salad |
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| Category: | Salads |
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| # of Servings: | 8 |
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| Submitted by: | Mill City Farmers Market |
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| Description: |
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| Ingredients: | 1 lb. spring mix, or baby spinach 2 handfuls of fresh herbs (parsley and oregano) 4 bunches greentop beets, thinly sliced 2 carrots, shredded (try different colors!) ½ lb. of Shepherds Way Farms blue cheese, Prairie Hollow Farm feta or chevre, diced into ½-inch cubes balsamic vinaigrette (recipe follows) Balsamic Vinaigrette: 1 c. olive oil ½ c. aged balsamic vinegar 2 tsp. Dijon mustard 2 tsp. honey or pure maple syrup 8 tsp. minced shallots 2 pinches salt |
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| Preparation: | Trim beet ends and tops. Reserve green tops for salad. Steam beets for 15 minutes, or until soft. While beets are steaming, wash and gently dry lettuce leaves, baby greens, and beet tops in a salad spinner. Tear large leaves into smaller pieces and place in a large bowl. Finely mince herbs and toss with greens. Place hot cooked beets on greens. Add cheese, carrots, and other desired garnishes. Lightly drizzle salad with balsamic vinaigrette. Serve immediately. Vinaigrette Preparation: Combine vinegar, mustard, honey/syrup, shallots, and salt in a medium-sized bowl. Whisk in olive oil in a slow, steady stream. Adjust seasonings to taste. |
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