While we were visiting with Pam and Dave on the Sunshine Coast, we got some beets at the Sechelt Farmers' Market. I used them to make this positively yummy lunch:
a bunch of beet green leaves, washed and torn into small pieces
chopped red onion
chopped yellow pepper
coarsely grated carrot
ripe cherries, pitted and cut into chunks
handful of sliced filberts, toasted first in a skillet and allowed to cool
sprinkle of goat cheese crumbles
olive oil and balsamic vinegar (4:1 ratio) with salt and pepper to taste
Start first by putting the beets on to cook. I boil them in their skin, then slip the skin off at the end. Beets take a long time to boil - allow at least 30 minutes, even for smallish ones.
While the beets boil, you can prepare the other ingredients. Combine the veggies, nuts and cheese in a bowl big enough to allow for tossing. When the beets are ready, add the dressing to the salad and toss to coat the veggies with dressing. Then lay the still-warm beet slices on top.
It's very good, I promise.
I used filberts because that's what I could find at the tiny general store in Garden Bay. You could use other nuts or seeds. I used the cherries because I wanted something sweet. Other fresh or dried fruit would work too. I used the vegetables that we had bought at the market. I think you could vary this lots of ways. Make sure you keep the beet greens and the beets or you might have to give the salad a different name.
question: do you like beets?
mompoet - I love beets