2 medium beets
olive oil
salt and pepper to taste
1/8 cup pecans
1 1/2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
2 cups salad greens
1/2 small sweet onion, thinly sliced
1/8 cup crumbled blue cheese
Heat outdoor grill. Place beets on foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly and place on grill, about 30 minutes, until beets can be easily pierced with a fork. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When cool enough to handle, remove the peel, stems and tails. Cut beets into quarters and then into wedges. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2 plates. Top with beets, onions, blue cheese and pecans. Drizzle with dressing to taste.
Serves 2.
Adapted from“From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.
