We delivered our first weeks CSA Shares to the pickup spot for our members yesterday- what a great feeling! Our members received a great variety of vegetables and included was this recipe for a salad using 3 of the veggies from their bag!
Mesclun Mix, Lettuce and Beet Salad
Variation from Barbara Damrosch’s recipe
One bunch of beets (red or golden, or both)
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
Sea salt and fresh cracked pepper
1 small butterhead lettuce
A couple handfuls of mesclun mix
Preheat oven to 350. Trim beets so that some of the stem remains (save the greens for later), rinse/scrub and wrap the bunch in tin foil. Place inside a casserole dish with a lid and bake for one hour or until soft. While baking, you can make the dressing; combine the olive oil, vinegar, maple syrup and salt and pepper in a jar, shake and set aside. Take the beets out and chop up (you can eat the stem and tails or discard). While warm, pour half of the dressing over the beets and gently stir. Rinse and dry the lettuce, removing outer leaves. Cut or tear the lettuce leaves into smaller pieces, placing in a salad bowl with the mesclun mix. Shake the dressing and pour over the lettuce, gently toss and then place in a salad bowl or platter. Place the beets in the middle and finish off with some more salt and fresh cracked pepper!
The only thing I would have added to this would be some nuts and goat cheese!! Yummy, enjoy!