Beets & Plums
i was cruising the farmers market on tuesday - beets in hand - wandering around tasting all the lovely plums that are out right now when i remembered something i hadn't thought about in a long time. 4 years ago whitney and i were in eugene for the oregon-usc game and we had a fabulous lunch at marche in the fifth street market. i don't remember much about that meal except the oysters on the half shell were to die for, we had a bottle of something super yummy and i had a lovely salad with beets & plums.
so i set out to perfect my salad with beets & plums and here's what i came up with. i'm super pleased with how well the dressing turned out for being so simple - i think its the dressing and beets that really make the salad. i left the plum out and added a chopped hard boiled egg today for my lunch and it was just as fabulous. use a good quality mild feta - nothing too salty - otherwise, substitute goat cheese.
Mixed Greens with Roasted Beets & Plums
3 medium size red or golden beets
3 large handfuls mixed greens (i used just plain arugula)
2 plums, chopped
1/2 cup crumbled mild feta (more or less to taste)
1/2 cup toasted pecans
1/2 shallot, finely diced
2 tsp. honey
4 tsp. apple cider vinegar (i used braggs - obvi!)
2 tbsp. olive oil
preheat the oven to 400 degrees. give the beets a good scrub and put in a baking dish with about a half inch of water and cover tightly with foil. roast until a knife inserts easily through the middle, about 45-55 mins depending on size. meanwhile, mix together the shallot, honey & vinegar until combined. if your honey is thick and grainy, microwave it for 15-30 seconds until its super liquidy and it mixes so much easier. keep whisking and drizzle in the olive oil. set aside.
added a chopped hard-boiled egg for a little protein in today's lunch