I have a condition known as Chronic Produce Overload. It’s embarrassing to admit, but when I get my hands on ripe, fresh fruits and vegetables, I find it virtually impossible to resist piling my plate into a rainbow-bright hodgepodge, a leaning tower of cruciferous beauty…and downing it all with senseless, flavor-neutralizing speed. On rare and private occasions — after a particularly scintillating Farmer’s Market visit, say, or a period of extended produce deprivation – this kind of excess is permissible. But frankly, it intimidates the hell out of dinner guests. Now, even I, in my madness, can see that this is hardly fair & friendly hostess behavior; so I concocted this simple, family friendly and undeniably gorgeous salad. Briefly heating chopped beets before plating is a trick I learned in my days as a line cook, one that completely transforms them and lends a smoky flavor while still retaining their signature sweetness. Plus, it melts the wee bit of grated cheese on top (who doesn’t like food involving melted cheese, I ask you?), resulting in an autumnal textural medley that looks as good on the plate as it tastes in your mouth. Not bad for salad rehab, if I do say so myself.
Ingredients:
1 can red beets, drained and diced (or 1-2 fresh cooked beets, skinned and diced*)
1 cup baby carrots, slice lengthwise at an angle
½ avocado, diced
6 cups baby spinach
1/8 cup grated Parmesan cheese (or other hard cheese of your choice – goat, asiago, etc.)
2 tbsp. balsamic vinegar
1 tbsp. olive oil
½ tbsp. honey or agave syrup
1 tbsp. fresh orange juice
Lemon juice
Salt and pepper
*Note: If you decide to use fresh beets, this salad becomes a bit more of a production. Get yourself some gloves and an old towel, first of all; then fill a baking pan with water, add whole beets, cover with foil and cook in the oven for one hour at about 375 F. Next, remove and rinse with cold water until handle-able, then don your gloves, grab your towels and rub off the skins. Beet juice dyes EVERYTHING so watch out for small children, pets, family heirlooms, etc. during this step.
Recipe:
(Serves 4 as a side or 2 as a main)
Dice beets and set aside in a small bowl. Chop baby carrots and steam over medium heat until just slightly tender (about 5-7 minutes, depending on thickness). Meanwhile, prepare the dressing by combining vinegar, oil, honey or agave syrup, and orange juice in a bowl and whisking until blended. Pour into the bottom of a large salad bowl and cover with spinach; set aside.
Heat up a non-stick sauté pan and add the beets once it’s nice and hot (they should make that awesome sizzling noise upon contact). Let them sizzle for a moment and go grate your cheese and dice your avocado, lightly sprinkling the avocado with salt and lemon juice to avoid browning. Gently turn the beets, salt and pepper to taste, and then remove from heat and cover to retain warmth.
Toss spinach with dressing to coat. Plate up the spinach and top with carrots, warm beets, and avocado; top with grated cheese and voila! Easy, breezy, beautiful colorfest and only four ingredients: happy noshing, my friends.
by Lauren Westerfield
