I enjoy beets, and really appreciate the beautiful colors in "golden" beets. Yellows, oranges and reds. At the farmers market i picked up a bunch of baby golden beets and a bunch of baby purple beets. The man said i can get a third one for $1, or pick any bunch of greens. Since i only knew i wanted to make a salad, i opted for fresh kale. And while i was there, i picked up mint and persian cucumbers. How could i go wrong?
|Baby golden and purple beets|
|Fresh kale and mint|
|Beets waiting for their jacuzzi to warm up|
|Cooked and peeled beets|
- 1 bunch of baby golden beets
- 1 bunch of baby purple beets
- 1 bunch of kale
- 1 handful of fresh mint leaves
- 2 persian cucumbers, chopped
- 1/4 cup of golden raisins
- 1/4 cup of dried cranberries
I like to put on rubber gloves and then firmly rub the beets so that the peel falls off.
Cut the beets into bite-size cubes and refrigerate.
In a bowl, add chopped kale and fresh mint.
Add persian cucumbers, beets and then add golden raisins and cranberries.
Crumbled goat cheese and toasted nuts are a delicious option to this salad.
I then lightly tossed with Suzanne Goin's (Sunday Suppers at Lucques) vinaigerette (recipe below)...
|The beginning of a delicious vinaigrette|
- 1 T oregano leaves
- 1/2 clove garlic
- 1 1/2 T red wine vinegar
- 1 T balsamic vinegar
- 1/4 t kosher salt
Transfer the paste into a bowl and stir in both vinegars.
Whisk in remaining 6 T of olive oil.