Tipi Creek Farm
Beets and Salad Greens with Sweet Balsamic Dressing
It's definitely the dressing that makes this salad special, a great combination of sweet and spicy!
4 - 5 cups salad greens
3 - 4 green onions, white & greens, sliced thinly
2 med. cooked beets, with skins removed
1/2 cup sharp cheddar, shaved or feta crumbled
1/2 cup olive oil
1 1/2 tbsp. balsamic vinegar
2 tbsp. apricot or peach jam
1/2 tsp. salt
Freshly Ground pepper to taste
1/2 tsp. hot pepper sauce (Chinese Chili & Oil)
To cook beets, first cut off beet tops, leaving an inch of stem. Cook beets in a large saucepan until tender, 30 - 45 minutes depending on size. (A large saucepan is necessary because they tend to boil over and make a huge, red mess on the stove) Once the beets are fork tender, cool them in cold water and slip off the skins.
Place salad greens on a platter or in a bowl. Over lettuce, layer cooled sliced beets, green onions and top with shaved cheese.
Prepare the dressing by combining the dressing ingredients and whisking them with a hand blender. If you just stir with a fork it will still be delicious but will not emulsify.
Serve the dressing on the side rather than combined into the salad.