Sunday, January 23, 2011
Salad with roasted beets
Salads were not my thing in 2010. They seemed tired to me. So out went salads and in came lots of roasted or grilled veggies.
It was a lovely change but as the year came to a close I began to miss a good vinaigrette, all of the wonderful toppings I used to add to my salad -- nuts, berries, fruit, cheese -- and most of all, delicious in-season greens.
Now that salads are back on the menu for 2011 dinners, it's time to try something new.
Raw beets on salad I've had aplenty, but roasted ones -- with a splash of toasted pistachios and hazelnut oil -- I have not. Cannelle et Vanille has this perfect recipe. I've included her step-by-step instructions and ingredients below, but I've removed the chia seeds because they weren't of interest to me, so be sure to click on the link above for the original edition.
Roasted Beet, Greens and Pistachio Salad
makes 1 serving
1/2 lb. baby beets, golden and red
2 cups mixed greens (romaine, spinach, watercress, beet greens)
1/2 medium spring onion, thinly sliced
1 Tbs unsalted pistachios, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp grainy mustard
2 tsp hazelnut oil
1 Tbs olive oil
(Photo via Sprouted Kitchen)