Beet, Tomato and Radish Salad ~ Beet Green Vinaigrette
A summer bonanza of colors and flavors! Use the beet greens to make an earthy and delicious vinaigrette
Remove leaves from beets and wash thoroughly. Set aside. Steam beets until tender but still firm.
Slip off the skins by gently rubbing under water. Slice beets crosswise 1/4 ” thick.
Wash and dry cherry tomatoes and slice them in half, crosswise.
Wash the radishes, and slice them crosswise thinly.
Place all on a pretty platter (I chose an vintage ironstone one) decoratively.
Top with sunflower sprouts. Drizzle with Beet Green Vinaigrette and serve.
For the Vinaigrette~ Make Beet Green Sauté, then use for the Vinaigrette
Beet Greens Sauté:
1 T. extra virgin olive oil
1 T. chopped onion
2 t. chopped garlic
1 pinch hot pepper flakes
1 pinch sea salt
1 cup cleaned beet greens (I’ve used Bull’s Blood purple ones.)
1 t. filtered water
1/2 t honey
Add oil to a 10″ skillet. When shimmering, add first 5 ingredients. Sauté over low heat until translucent, about 5 minutes. Add the beet greens, water and honey. Stir over low heat for 5 minutes until the greens are cooked and tender.
Beet Green Vinaigrette:
In a blender add:
2 T. Beet Green Sauté (use remainder for another recipe; hints below.)
1 t. honey
1/4 t. fresh thyme leaves
1 T. balsamic vinegar
1 T. red wine vinegar
1 t. Dijon mustard
Blend all until smooth. Slowly drizzle in:
1/3 cup neutral oil* (or part extra virgin olive oil OR walnut oil)
Drizzle over the salad, store extra in a clean glass container and refrigerate.
Serving suggestions (beet green sauté):
Add to a stir-fry.
For Crostini – rub garlic clove on toasted bread slices. Top with feta or goat cheese and garnish with the Beet Green Sauté, add some fresh thyme.
This recipe can not be reproduced without the permission of its author, Karen Sheer