A beautiful green salad recipe from a CSA member, Marilyn Scher.Thanks for this jewel of a recipe, Marilyn!
Green Salad with Beets
Scrub a few beets (trimmed a little bit) and throw into a baking pan with a splash of white wine, a couple of smashed garlic cloves, juice of half an orange, a few thyme sprigs and a dash of salt–seal tightly with foil.
Bake @ 400° for about 45 min. to an hour (depending on how large the beets). Remove, cool & discard any remaining liquid.
Peel the beets, slice, and reserve.
When ready to serve, toss the sliced beets with washed, chilled salad greens, some crumbled ricotta salata cheese and the following vinaigrette: red wine vinegar, olive oil, kosher salt, ground pepper and some grated orange zest.
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