Just beet it!

When I was at Dune on Nantucket Island last summer I had the most amazing salad which consisted of fresh beets, goat cheese and pistachios over a bed of field greens. It was a perfect slightly sweet and slightly savory combination.

As a child I loved beets. Mom would pluck them out of a can. DelMonte, I think. Recently I was exposed to fresh beets and learned that when cooked or roasted they are simply divine! What I didn't know was how chock full of nutrients they are. Spectacular for one's health and super low in calories beets make a perfect addition to any healthy person's diet.

Craving that salad that I had this summer, I set out to the grocery store to get some beets, feta, and field greens. (I completely forgot about the pistachios!)

This is such a simple salad to make... it's a perfect starter for a dinner party or serve it as an entre for a girl's luncheon with a lovely baguette.

Ingredients:
Beets, about 1 per person
Feta, 2 tbs per person
Mixed field greens, a generous handful per person
(When I make this for my lunch I make mine slightly larger)
1 - 2 tbs crushed pistachios (slivered almonds, sunflower seeds make good substitutions)
2 tbs vinaigrette

Directions:
Cook the beets. Remove stems and immerse beets in boiling water. Cook for 30 - 40 minutes until beets are tender to the touch. Let cool and remove outside skins. They should peel off easily with a paring knife. Slice, finely chop or julienne the beets, set aside.

On a plate, or in a bowl arrange the lettuce and sprinkle with the beets, feta and nuts or seeds.

Pour a small amount of vinaigrette over the salad just prior to serving.

I like to use 1 tbs apple cider vinegar to 2 tbs olive oil. Mix well. If you have an orange or champagne vinegar use it instead of the cider!

Seasonal Citrus Beet Salad with Goat Cheese and Red Onion

I was at my childrens' school the other day as the Resident Chef was bringing out items for the salad bar. The lovely purple and orange color grabbed my attention immediately. "What's that? I asked, tongue practically hanging out of my mouth. It was a simple mixture of freshly cooked beets (which are in season) and oranges. I just had to try this beautiful concoction. It was delightful and refreshing. Every bit as good as t looked.

Later that afternoon I got an email asking if I would like to contribute a unique Thanksgiving recipe to the food website CTBites. Immediately I though of Lauren's recipe. I found her in the kitchen the following morning and asked if she wanted to help create an adult version of the salad. She was happy to help.

This afternoon, armed with a dozen freshly cooked beets from our local organic farm, Sport Hill Farm, and some goat cheese I headed off to school. Lauren prepped the oranges as I sliced the red onion paper thin. Our creation was as good as we had anticipated. The crunchy addition of nuts, either sweet or savory, would have truly put this over the edge!

This beautiful salad featuring seasonal fruit and vegetables would compliment any Thanksgiving or Christmas meal.

Children's Salad

Grown-ups salad

Serves 4

Ingredients:

1 dozen small to medium beets (4 - 6 large)
3 -4 oranges*, peeled and cut into segments, reserve all juices
Several thin slices of red onion, quartered. (The thinner the slice the better. You want a hint of onion, but you do not want the onion to overwhelm the dish which will happen if it is not finely sliced.)
A generous handful of crumbled goat cheese

Optional: A generous handful of nuts -- plain, salted or sweet to sprinkle over the top with the goat cheese.
* Clementines may be used in lieu of the oranges. In this case use about 6 - 8 clementines.

Directions:

In a bowl add your beets and oranges and onion and let sit from 1/2 hour to an hour
Arrange in a bowl or a large plate
Pour the extra juices on over the salad
Sprinkle generously with the crumbled goat cheese
Add a touch of sea salt. This will really enhance all the flavors
Serve immediately!