Beet, Spinach and Frisee Salad

March 18, 2007

Beet, Spinach and Frisee Salad

Lorraine Glazar, Tucson CSA

3 medium beets (golden, red, or chioggia)
Juice of one orange plus water to make one cup
1/3 cup sweetened dried cranberries
2 tablespoons raspberry vinegar
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil **
4 cups frisée or radicchio
4 cups baby spinach

1 cup mint leaves (optional)
2 ounces Mozzarella, diced in ½ inch dice, or firm tofu or crumbled soft (log-style) goat cheese

Preheat oven to 400°.

Wrap each beet in aluminum foil. Bake at 400° for 1 hour or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.

Combine orange juice, water, cranberries, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine lettuce, spinach and mint leaves (if using) in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

Yield: 6 servings

** Walnut oil is a splurge but is so worth it—this will help you deal with arugula, dandelion, and you don’t have walnut oil, substitute a fruity olive oil—It will taste good, but different.

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