Silk Road Vegetarian by Dahlia Abraham-Klein

Author:Dahlia Abraham-Klein
Language: eng
Format: epub
ISBN: 978-0-8048-4337-9
Publisher: Tuttle Publishing

Roasted Beet & Nectarine Salad V GF

This is what I call a sustainable salad. It makes use of the beets and their greens. The nectarines complement the beets sweetly and the lime dressing really brings out the flavors of this lovely salad. Roasting the beets in foil means you can skip all the mess that comes with boiling them, including the red stains on the pots.

Prep Time: 15 minutes, plus 1 hour for standing

Cook Time: 1 hour

Serves 4

INGREDIENTS

Salad

6 beets with greens attached

3 nectarines, peeled, pitted and cut in ¼-inch (6-mm) slices

1 small red onion, diced

Lime Dressing

4 tablespoons extra-virgin olive oil

2 cloves garlic, smashed

Freshly squeezed juice and zest of 1 lime

1 tablespoon sugar

Salt, to taste

Freshly ground black pepper, to taste

1 Preheat the oven to 400°F (200°C). Cut the greens from the beets. Remove and discard the stems. Chop the leaves coarsely and set them aside. Wrap each beet in foil. Place the beets directly on the oven rack and roast for about 1 hour, or until tender when pierced with fork. Let the beets cool. Peel them, and then cut each into 8 wedges. Place them in a medium-size bowl.

2 Meanwhile, boil a saucepan of water, add the greens and cook for about 2 minutes, or just until tender. Drain and cool. When the greens have reached room temperature, squeeze them to remove excess moisture. Add the greens to the bowl with beets, and add the nectarines and onion.

3 To make the dressing: whisk together the oil, garlic, lime zest and juice, and the sugar. Season with salt and pepper.

4 Pour the dressing over the beet salad and toss to coat. Let stand at room temperature for 1 hour before serving.

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