“Pink” Salad

It has been awhile since I was able to sit down and write about things.  The end of the school year is such a busy time and Rob has been busy as well with his training for Western.  Couple that with some wonderful visits from family and friends new and old and it made for a busy couple of months.  The past week things have finally slowed down, last weekend I was able to make it to the Farmer’s Market for the first time.  It is in full swing with an abundance of early season vegetables and I was inspired by a gorgeous bunch of chioggia beets. I wanted to create something that incorporated the beautiful greens along with the beets. I especially love the bitterness of the radicchio – but you could substitute cabbage, collards, kale, you name it!  The feta adds a nice creamy and salty element but it would be equally good without. The addition of the beet crystals to the dressing really amps up the flavor and adds beautiful color.  You could use a little bit of shredded raw beets to achieve a similar effect.

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Salad

  • 1 bunch of beets – greens trimmed and thinly sliced
  • 1 small onion thinly sliced
  • 1 small head of radicchio sliced thinly
  • 1/2 cup pumpkin seeds toasted in a small pan until lightly brown
  • About 2 oz feta cut into small cubes
  • 1-2 cups pearled farro
  • 1-2 tablespoons black sesame seeds

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Dressing

  • juice of 1 lemon
  • 3-4 tablespoons olive oil
  • 1-2 tablespoons beet crystals – this really amps up the flavor in the dressing
  • salt and pepper to taste

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  1. Preheat the oven to 400 degrees
  2. Wrap the whole beets (if small 2 per package, if large 1)  in foil and sprinkle with oil, salt, and pepper
  3. Place on a baking sheet and roast for about an hour – they are done when pierced easily by a butter knife
  4. Remove from oven, unwrap foil and leave to cool – **note the beets can be roasted and kept in a sealed container in the refrigerator for up to a week**
  5. Meanwhile bring a large pot of salted water to a boil – cook farro like pasta for 10-15 minutes, drain and leave to cool (see tips on cooking here)
  6. Heat 1 tablespoon of oil in a large fry pan over medium heat, cook onion until soft and golden, about 5 minutes, add the radicchio and cook for 4-5 minutes, lastly add the beet greens and cook until wilted – leave to cool for a few minutes
  7. Mix together the dressing ingredients in a large bowl
  8. Add farro and greens mixture – stir to combine
  9. Peel cooled beets, chop into chunks and add to the bowl, stir to combine
  10. Lastly gently stir in cheese, adjust seasoning and top with pumpkin seeds and sesame seeds

We served the salad over a bed of arugula. Enjoy!

 

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