Wednesday, November 28, 2012

Pretty Pretty Salad

My goodness, this is a pretty salad! Nothing makes me happier than colorful vegetables and when I threw this together after rummaging through my fridge, I was pleasantly surprised at what greeted me. Who knew post-Turkey Day eating could be so beautiful? ;)

I'm a bit embarrassed by the lack of 'recipe,' but for anyone interested in re-creating this at home, here it is. I bet some toasted nuts would be a super delicious addition here!

My Pretty Pretty Salad
Serves 1

2 tiny candy striped Chioggia beets (or 1 very small one), raw, scrubbed and peeled - mine were the size of small radishes!
Small handful of berries (blueberries and blackberries here)
2 handfuls of arugula
Few shavings of a hard cheese, like Parmiggiano
Leftover vinaigrette (If you don't have any, here's a simple one: 1tsp Dijon mustard + 1TB vinegar of choice. Whisk in 2TB-3TB olive oil. Season with S+P.)

Using a very sharp knife or mandoline, cut super thin slices of raw beets. Put them in a small bowl and add a bit of vinaigrette to macerate (soften) slices a bit, even just 5-10 minutes helps. Lightly dress greens, add shaved beets and berries. Top with shaved cheese and freshly cracked pepper.


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