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
Ingredients
Instructions
Salad:
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.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
This recipe can not be reproduced without the permission of its author, Karen Sheer
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