40 minutes ago
Tuesday, February 7, 2012
I am running out of healthy ideas for winter. I am craving some farmer's market produce. Is it spring yet?
Thankfully, beets are always in season and the clementines from Spain are best in the winter. It's a win win situation.
This salad is the perfect lunch with some goat or blue cheese on top.
and the beet goes on.........
1 bunch of baby arugula
3 Clementines, peeled and pulled apart (or sliced fancy like I did)
4 red or golden beets, greens saved for another use
olive & kosher salt
1/4 red onion, sliced into very thin rounds
pistachios for the top
goat cheese or blue cheese, crumbled
1 tbsp honey
2 tbsp red wine or cider vinegar (I'm easy)
3 tbsp olive oil
Start by roasting your beets. Wash and trim the beets and place them in a foil packet and drizzle w/ olive oil and a sprinkle of kosher salt.
Roast for 1 hour at 400F. When the beets are cool enough to handle, the skins will slip right off. Slice them into thin rounds and set aside. They will stain everything in site and your hands will be nice and red.
Place the arugula on a large platter.
Slice the clementines into rounds or sections and arrange them on a platter w/ the beets on top of the arugula.
Add the red onion rings and sprinkle with cheese and pistachio nuts.
Whisk the dressing with a fork and taste for seasoning (you may want to add some salt & pepper). Drizzle over the salad components and serve.
It's pretty and colorful for a boring winter day. Spring will be here soon, be patient and enjoy!