Wednesday, March 21, 2012

the Beet goes On & on…

Warm “eat-a-rainbow “ Salad

This colorful salad is packed with nutritious and flavorful ingredients like spinach, watercress, and tomatoes.  The warm roasted beefs are a nice addition that not only adds color but lots of flavor.  Cumin tossed garbanzo beans combine with the simple balsamic dressing to create a savory tangy texture to this unique salad. Eat a rainbow!

2 C rinsed, dried, and chopped Romaine lettuce
2 C rinsed and dried baby spinach leaves
3 golden beets
1 C rinsed and dried watercress leaves
1 c rinsed and sliced Village Farms Luscious Seedless Long English™ cucumber

1 c rinsed and cut into quarter sections Village Farms Sinfully Sweet Campari® tomatoes
½ c rinsed and chopped celery
½ c rinsed and chopped carrot
½ c cooked garbanzo beans
¼ c balsamic vinegar
¼ c chopped green onion
2 tbsp olive oil
¼ tsp cumin
Sea salt and fresh ground pepper to taste

Preheat oven to 400˚ f. Chop heads and tails from rinsed beets and slice into quarters.  Place in covered oven proof dish and sprinkle with olive oil. Bake for 60 min.  Remove from oven and place beets onto cutting board to cool.  Slice length wise and remove skin.  Skins should easily peel away.

While beets are baking, rinse and chop all vegetables above as instructed and combine in bowl. Place garbanzo beans in separate small bowl and toss with cumin.  Add beans to large salad bowl.  Sprinkle balsamic over all ingredients in large bowl.  Add sea salt and pepper to taste. Garnish with sliced warm beets. Enjoy!

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