1 bunch red beets
1 bunch golden beets
1 Pink grapefruit
2-4 handfuls baby greens, arugula, mache or mixed baby greens
1/2 red onion
Directions:
1. Peel beets and half (see peeling and cutting beets tip at bottom)
2. In two separate pans, one for golden and one for red beets, cook beets until soft
3. While beets are cooking, peel grapefruit and separate pulp in whole sections as much as possible
4. Peel onion and slice into thin rings, separate rings to individual ringlettes
5. Wash and dry greens
6. Quarter beets and assemble salad in a way that is visually satisfying to you. See pics for an idea
7. Moments before serving toss with Vinaigrette
Always a huge success, enjoy!! Recipe can be doubled!!
Peeling and cutting beets tip or 'a tip about tips':
Cut leafy greens off from top, but at the bottom of the beet, do not cut the tail off completely. Leave the tip of the tail in tact and then proceed to peel skin off with a potato peeler. Visually it's appealing and it does not compromise the original shape of the beet and character. The beet does not get lost anonymously into oblivion among the other vegetables and ingredients, just as a general rule!!
See pics of salad for illustration of how the tips are in tact and it creates playfulness and a sensation for the eyes!
Peeling and cutting beets tip or 'a tip about tips':
Cut leafy greens off from top, but at the bottom of the beet, do not cut the tail off completely. Leave the tip of the tail in tact and then proceed to peel skin off with a potato peeler. Visually it's appealing and it does not compromise the original shape of the beet and character. The beet does not get lost anonymously into oblivion among the other vegetables and ingredients, just as a general rule!!
See pics of salad for illustration of how the tips are in tact and it creates playfulness and a sensation for the eyes!
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