Beet Salad
June 28
This salad is a tantalizing mix of multiple flavors and textures. It takes a little more preparation time, but it’s worth it. I learned to make this at a Cavalo Point cooking class. Their goal is to get you cooking locally, and seasonally. They strongly support the local farmer’s markets and you’ll probably need to visit one to get the ingredients such as plucots (cross between plums and apricots) and golden beets.
Serves 2.
Ingredients:
7 leaves Dino kale
3-4 small golden beets, cooked, skins removed and quartered
2 plucots
10 basil leaves
¼ cup spring onion, julienned
1½ -2 oz Fresh goat cheese
1 Tablespoon shallots, diced
4 Tablespoons plum vinegar
5 Tablespoons lemon olive oil
Salt
2-3 Tablespoon regular olive oil
Preparation:
Remove kale leaves from stalks. Tear into pieces. Massage with olive oil and salt. Set aside. Cook your beets however you want: boil, roast, steam. I steam mine because it’s faster and then the skins are easily removed by rubbing with a paper towel. Cut beets into quarters and set aside. Quarter plucots and set aside. Set aside spring onion, julienned. Set aside goat cheese. Don’t wash or cut basil until last minute so it doesn’t brown. Make dressing.
Dressing:
Beat shallots in plum vinegar. Add salt. Slowly add lemon olive oil while beating shallots and vinegar. Beat until a good consistency.
Divide in two all of the above ingredients and place onto two plates. Drizzle dressing over the top. Sprinkle sliced basil over the top.
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