Little Beet Salad
2014-02-20 08:14:26
Serves 4
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
- 3/4 pound small beets (about the size of a golf ball)
- 1 cup beet greens
- 2 tablespoons red wine vinegar
- 1 teaspoon coarse-grained mustard
- 1/8 teaspoon ground ginger
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 3 cups mixed lettuce leaves
Instructions
- Remove the tops from the beets and peel the beets. Cut each beet into 4 wedges. Steam in a steamer basket for 18 minutes, or until fork-tender.
- Meanwhile, choose 1 cup of the smallest of the beet greens, stack the leaves, and slice into ribbons. Set aside.
- Whisk together the red wine vinegar, mustard, ginger, lemon juice, and salt. While whisking, slowly pour the olive oil into the vinegar mixture.
- Combine the lettuce and sliced beet greens and arrange on a small platter. Toss the warm steamed beets with about half the dressing in a small mixing bowl. Pour the beets over the lettuce. Serve the remaining dressing on the side.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/