Sunday, August 1, 2010
While dining recently at Bunky's Cafe we had a fresh beet salad that was so fantastic even my beet hating husband has turned a new leaf. It's not really that he hates beets, he just wouldn't normally choose to eat them. I, on the other hand, will eat beets in any way, shape or form I can get them.
When visiting the local markets this week, pick up some of the delicious salad greens and some fresh, local beets, cucumbers, onions and tomatoes, and if you get the chance, some great local feta to make a quick and easy summer salad for a hot day.
For quick salad preparation, steam the beets in advance until fork tender, then peel and chill in refrigerator until ready to use. Dice or slice as you like. Peel, de-seed and slice cucumber and toss lightly with salt and place in a strainer while you prepare the rest of the salad. Slice or dice the tomatoes and crumble the feta. Rinse, spin and tear the greens into bite-sized pieces, then toss with a light vinaigrette with rice wine vinegar and local sunflower oil with some fresh herbs, salt and pepper. Portion out the greens onto salad plates, then top with beets, cucumber, tomato and feta. Serve with some fresh baked bread and a little summer sangria and you've got quite a treat for brunch, lunch or dinner.
Oh, and don't throw out the beet tops...the greens work great in soups, salads, stir fry or anywhere else you normally use greens. They have that sweet, wonderful beet-like flavor and are quite a treat.