BECAUSE IT’S IMPORTANT & BECAUSE THE RIVERSIDE FARMERS’ MARKET TOLD YOU TO
4 cups spicy dark greens (watercress, chard or escarole) washed and trimmed
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
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)