57 minutes ago
Thursday, August 14, 2014
Lilly Pulitzer was a Palm Beach clothing designer back in the 60's and 70's (before my time), but the trend to wear preppy little short pink and kelly green skirts and men in whale pants came back in the late 90's for the Hamptons & Cape Cod set (and for me in NJ).
I fell victim to that trend back in the 90's......but actually, I looked decent in those bright preppy clothes and wish I could still wear them today (even though her designs are much different now).
I am naming this salad for her, because while I was making it, I thought how pretty the pink and green colors were, and that they reminded me of all those funny preppy clothes.
Back to beets.
Eating raw beets sounds scary, but I promise, chioggia (Kee-OHgia), also known as candy stripe beets, actually taste better raw than cooked, and they retain their pretty color.
The trick is to shave them nice and thin (on a mandolin works) and let them sit in the dressing for a few minutes to soften.
Paired with the sliced green apples and fresh mint, this was a delicious summer salad, and super healthy.
Don't be scared.
I don't recommend you make this salad w/ red beets, they are such a mess, especially when raw, but the pink ones are gorgeous and have a sweet, earthy taste, with a bit of spice.
I grow 3 types of beets in the garden, and I am never without.
Lilly Pulitzer Salad (Raw Chioggia Beets w/ Apples)
2 chioggia (candystripe) beets, peeled and sliced very thin
1 Granny Smith green apple, sliced (leave peel on for color)
handful of your favorite greens, I love arugula
fresh mint leaves for garnish
goat cheese for sprinkling
Juice of a lemon
zest of the lemon
2 tbsp of white balsamic vinegar
1 tbsp honey
3 tbsp olive oil
Lay the arugula greens on a platter.
Slice the beets and apples and arrange them on top of the arugula.
Immediately squeeze the lemon all over them, so the apple doesn't turn brown.
Sprinkle with the lemon zest and pour some of the dressing over the salad to marinate.
Let rest for 10 minutes.
Just before serving, sprinkle w/ fresh mint leaves and goat cheese.
Go put on your lobster shorts and enjoy.