I know, I know – incredibly unoriginal title. I only have a minute, though, and I wanted to write down the recipe I came up with (inspired by a Williams-Sonoma recipe) to utilize the bounty in my Saturday CSA share a couple of weeks ago. The share contained baby beets, beet greens, spinach, green onions, radishes (which my mom took – she goes nuts for fresh baby radishes), two heads of young leaf lettuce, and a half dozen eggs. I’ve never eaten beet greens (it just never occurred to me to that they could be eaten), so this whole getting-a-CSA-share-to-get-me-to-try-new-things is really paying off.
Anyway, here’s last night’s experiment:
Spinach and Beet Green Salad with Roasted Baby Beets:
Approx 1 pound baby beets, washed well
1 tsp coconut oil (or oil of your choice)
Salt & pepper
Two bunches of young beet greens, washed well, stems removed
A couple of handfuls of baby spinach leaves, washed well
1/4 c. slivered mint leaves
2 Tbsp. green onions, sliced thin
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/4 c. extra virgin olive oil
Segments cut (avoid membranes) from two small oranges (about 3/4 c.)
1/2 oz. feta, crumbled
2 Tbsp. toasted pecans, walnuts, or pine nuts
Trim beets, toss in 1 tsp oil of your choice, season lightly with salt and pepper, and wrap tightly in foil. Roast at 425 for about 25 minutes. Cool, peel, and dice.
Combine green onions, mint, vinegar, mustard, and 1/4 c. olive oil in a jar; shake well. Toss beet greens and spinach with vinaigrette. Separate into bowls and top with orange segments, diced beets, feta, and pecans.