oftt

Strawberry and Beet Salad with Rosemary-Lemon Vinaigrette

Print Email

beet2.jpgMakes 2 servings

Salad:
2 small beets (will yield about 1 cup cooked and sliced)
2 teaspoons olive oil
6-8 cups mesclun
1 cup sliced fresh strawberries
1-2 tablespoons lightly toasted pistachios

Vinaigrette:
1 tablespoon olive oil
1 tablespoon rice vinegar (or white balsamic)
2 teaspoons lemon juice
2 teaspoons water
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon lemon zest
scant 1/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 400 degrees, and center a rack. Wash beets, pat dry, and cut in half. Place flesh side down on a piece of aluminum foil. Drizzle with olive oil. Close the foil, creating a tent. Place on a baking sheet. Cook for 60 minutes, or until tender when pierced with a knife. Remove from oven and rest on counter (still wrapped in the foil) for 20-30 minutes. To remove beet skins, gently rub with your thumb until they peel off. (You might want to wear gloves to avoid red stained fingers.) Slice beets. (At this point, beets can be refrigerated for up to 4-5 days.)

2. In a large bowl, toss mesclun, strawberries, and beets.

3. In a small bowl, whisk all vinaigrette ingredients. Taste and adjust accordingly. Pour over the salad and toss well. Garnish servings with toasted pistachios.

 

--Recipe courtesy of Food Blogga

 

restaurant news

"Breakfast at Berthillon"
Paris
by Brenda Athanus

paris_france-interior.jpg When was the last time you ate something that made time stop and took you back to your childhood? Berthillon  in Paris is a dreamy ice cream shop on the Isle St. Louis that will do just...

Read more...
Two Stars, One Incredible Experience
Europe
by James Moore

spain1.jpgI was recently in Spain for Madrid Fusion, one of Spain's biggest gastro-festivals that included a “who’s who” of culinary heavyweights from Spain and elsewhere, including Ferran Adrià (who...

Read more...
Painting the Town Red
New York
by Fredrica Duke

gothamwestI’m obsessed. There’s no way of getting around it. I’m a walking Jackie Mason routine. At lunch, no before lunch, I’m deciding where we will go for dinner. At dinner, I’m wondering if the dessert...

Read more...
Local Events: Santa Monica’s “SM Pier Seafood” Reopens as “The Albright”
Los Angeles
by The Editors

Albright Outdoor-IndoorLongtime Santa Monica Pier staple, SM Pier Seafood, has officially re-launched as The Albright. After 35 years, the family-owned and operated restaurant has passed down from mother to daughter and...

Read more...