JUST EAT LOCAL

BECAUSE IT’S IMPORTANT & BECAUSE THE RIVERSIDE FARMERS’ MARKET TOLD YOU TO

Recipe: Roasted Beet Salad

2 pounds beets, washed and trimmed

4 cups spicy dark greens (watercress, chard or escarole) washed and trimmed

Dressing:

2 tablespoons rice vinegar 2 tablespoons sugar, or more to taste 1 shallot, minced (about 3 tablespoons) 3 tablespoons olive oil Salt and pepper to taste

Directions:

1. Preheat oven to 475 F. Wrap beets in foil and place in pie pan or small baking pan.

2. Roast beets 45 minutes to an hour, until ten-der when poked with a knife.

3. When beets are cool enough to handle, peel off skins under running water. Slice into wedges.

4. Whisk together dressing ingredients until well-combined. Pour over beets while still warm. Let cool to room temperature, and then toss with greens. Toss with greens just before serving.

5. Serves 4 –6.

 

 

Hawaii’s Holiday Cookbook  by Muriel Miura and Betty Shimabukuro (641.59969/MUI)

 

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This entry was posted on June 20, 2012 by in Recipes and tagged .

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