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Friday, April 18

Whole beet salad

Beets with greens
1 ½ pounds
Onion, small white; thinly sliced
Pinenuts, toasted
¼ cup
Blue cheese, smoked, crumbled
4 ounces
Orange, small blood; segmented

Pepper, freshly ground

  1. Braise the beets, let cool, and then cut into chunks.
  2. Rinse the greens well, and discard the tough stem. 
  3. Cut the greens into ½-inch pieces; transfer to a large bowl with the onion. 
  4. Drizzle the braising juices over the greens. 
  5. Add the pinenuts, cheese, beets, and orange, and toss until well combined. 
  6. Taste and adjust seasonings as desired, and let rest about 5 minutes before serving.

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