Saturday, July 9, 2011

Beet Salad with Greens

Beet Salad with Pecans and Mixed Greens
5 small beets (about 1-1/2 in. diameter)
2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar
salt and freshly ground pepper, to taste
6 tablespoons vegetable oil
¾ lbs. Belgian endive
12 leaves romaine lettuce, in 1/2-inch strips
½ cup pecan pieces
1. Rinse beets, taking care not to pierce the skin. In base of a steamer over medium-high heat, bring at least 1 inch of water to a boil (boiling water should not reach holes in upper part of steamer).

2. Place beets in steamer top above boiling water. Cover tightly and steam over high heat, adding boiling water occasionally as needed, until beets are tender (about 50 minutes).

3. Remove beets and let cool. Peel beets while holding them under cold running water.

4. To make dressing, whisk mustard, vinegar, salt, and pepper in a small bowl. Gradually pour in oil in a fine stream, whisking constantly. Taste and add more salt and pepper, if needed.

5. Wipe endive and trim bases. Cut leaves in fairly thin slices crosswise. In medium bowl, combine endive with vinaigrette and toss; let marinate 5 minutes.

6. Just before serving, dice beets and add to endive mixture. Add strips of lettuce and toss gently. Taste and add more salt and pepper, if needed. Sprinkle with pecans and serve.

Another unexpectedly good salad--this time with beets. I didn't have endive or pecans, but it was still a wonderful salad and again--super-easy.

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