This week your share has beets, and we know, some of you love beets and some of you don't! We hope maybe you just haven't had them in a way you love yet! This salad may change your mind! If it doesn't, you can make one of your beet loving friends very happy by sharing! This is our version of the Cheesecake Factory's Veggie appetizer salad.
Early Summer Salad
mixed greens-lettuce, chard, spinach, or kale-chopped
1 chopped apple- we use granny smith
1 cup edamame
1 Cup of nuts, pecans or walnuts
1 chopped cucumber
Green Beans-Blanched for 2 minutes
1/2 cup white cheddar cheese, or 1/2 cup Feta
Roasted beets-simply wash beets, (save the greens for the next recipe) pierce with a fork, wrap in foil, bake at 350 degrees for 25 minutes for small beets, and up to an hour for larger beets. Remove from
oven, peel and dice.
Mix everything together and enjoy!
At the cheesecake factory they use Pomegranate Vinaigrette, but you can use your favorite dressing.We LOVE this dressed with a squeeze of fresh lemon and a sprinkle of salt!
Now for those beets greens! Here is an easy Beet Green Salad
Rinse your greens well and add to a pot of boiling water. Blanch for 1 minute. Drain, rinse with cold water, squeeze dry and chop coarsely.
Next heat 2 tbsp of olive oil and when hot add the greens, 1 clove of fresh garlic, 1/2 t salt, 1/4 t pepper , and 1/2 c slivered almonds. Stir for 2 minutes until greens are cooked, but still bright green.
Remove to your salad bowl or platter. In a small bowl whisk 1 Tbsp olive oil, 2 Tbsp lemon juice, and a dash of salt and pepper. Thinly slice 1/4 of a red onion and add to salad, then top with dressing, toss and serve.