Beets are one of nature's superfoods, loaded with nutrients and antioxidants, but also surprisingly delicious.
Their unique taste and texture—firm yet silky, savory yet sweet, earthy yet vibrant—explains their frequent appearance on high-end restaurants menus, but they are great at home, too. Just roast them up in the oven, peel them, and toss them into a variety of dishes like risottos, salads, and soups.
Baby beets are in season right now at the with several local farmers carrying them (Mondays at Plummer Park from 9 a.m. - 2 p.m.). Even better, they coast only $1 for a big bunch. How's that for recession proof?
They pair well with a variety of other ingredients; however, tangy goat cheese has got to be their perfect partner. This salad combines roasted baby beets with a Greek-style goat's milk feta cheese (Aliki's Greek Taverna, 8 ounces for $4) and mixed baby greens, both from the market. Topping it off is a sprinkling of sunflower seeds, which provides a punch of texture, and a citrus vinaigrette, made with fresh lemons from the market ($1 for a bag of six to eight lemons).
This salad is perfect for a light lunch, or as a starting course for a dinner party.
Baby Beet Salad with Citrus Vinaigrette
serves 4 people
prep time: 10 minutes
1 bunch baby beets (about 7-8 small beets), roasted, peeled, and quartered
4 cups of mixed baby greens
2 tablespoons sunflower seeds
1/4 cup crumbled goat's milk feta cheese
zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
salt & freshly ground pepper
1 teaspoon honey
- Place the mixed greens in a salad bowl on on a platter and top with the baby beets.
- Sprinkle with the goat cheese and the sunflower seeds.
- Meanwhile, to make the citrus vinaigrette, whisk together the lemon juice, lemon zest, and honey.
- Slowly, whisk in the olive oil a little bit at a time.
- Season to taste with salt and freshly ground pepper.
- Drizzle the citrus vinaigrette over the salad. Enjoy!