Monday, April 13, 2009
Right now there are gorgeous baby beets in season so I decided to make an easy salad using them and a few other guest stars from the Morningside farmers market. They are really lovely and candy colored.... When they're this small they roast very quickly which is a definete bonus. I sliced them in half which makes it go even faster. Also, check out how pretty they are on the inside:I roasted the tiny beet halves facedown on foil in a pan with salt, pepper, and a drizzle of olive oil at 400 for about 30 minutes.The other nice thing about these tiny little guys is that you don't even have to peel them because they are so tender. If you end up making this with larger sized beets, try peeling them then cutting into small chunks to roast--it will go just as quickly as these little guys did. Also from the trip to the farmer's market that morning--an enormous watermelon radish! It must be the end of the season for these because it was huge. I actually ended up using only half of it for my salad. It's a beautiful vegetable though and extremely mild.I found some microgreens at the same stand that sold me the baby beets, so those became the base for the salad.Microgreens are sort of fragile so I tossed them very lightly with white balsamic vinegar and a little olive oil then sprinkled salt and pepper over the top. This was sort of a composed salad--sometimes beets and goat cheese mixed together will just turn everything neon so it can be best to simply arrange rather than toss. So, first the dressed microgreens, then lay out the watermelon radish and beets, then a light hand with goat cheese and a few pine nuts on top.