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YUM Contest Winner

I ♥ Beet Salad!*

By Claudette Dupont
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*CONTEST WINNER: As a child I hated beets. My mom served them pickled at holidays from a jar. They made me sick just to smell them. I refused to eat them and often went without dessert.

As a child I hated beets. My mom served them pickled at holidays from a jar. They made me sick just to smell them. I refused to eat them and often went without dessert. Now as an adult, I belong to a farm CSA. Almost every week I get beets and kale! I have grown to love both. But I think the beet top gets little credit. I think they are more tender than kale and have so much nutritional benefit. The stalks replace celery and add crunch and color to any dish. I feel like a professional chef when I get to use beets so many ways. I recently discovered golden beets. I love beets now.

 

Ingredients

1 cup sunflower seeds

1/3 cup grated Asiago cheese

4 beets including stems (approx. 1 large beet per serving or to taste)

1 head butter lettuce

4 large kale leaves

2 rainbow carrots

1 Fuji apple

2 scallions

1 garlic clove

1/3 cup coconut oil

Pinch of sea salt


Peel and wash carrots, then use a julienne peeler to thinly slice strips of carrots. Wash and slice lettuce. Wash and de-stem kale and thinly slice leaves.

Now for the best part – the beets. Use fresh beets with tops. Remove stalks and leaves and chop them finely for salad. Roast beets with skin on in foil for 40 minutes and let cool. Roast sunflower seeds in coconut oil, scallions, and garlic for 10 minutes at 400 degrees. The skin will fall off. Slice the beets. Peel and slice apple. Finally, add the grated Asiago cheese. Assemble all ingredients in large mixing bowl and add dressing (see below). Plate and serve!

 

Homemade dressing:

Juice of one lime (approx. 2 oz.)

Juice of 1 lemon (approx. 2 oz.)

1 cup Greek yogurt

1 tsp salt and pepper

1/4 cup fresh dill

1/4 cup parsley

3 sun dried tomatoes

1 oz white balsamic vinegar


Directions: Blend all together.