Salad:
2 small beets (will yield about 1 cup cooked and sliced)
2 teaspoons olive oil
6-8 cups mesclun
1 cup sliced fresh strawberries
1-2 tablespoons lightly toasted pistachios
Vinaigrette:
1 tablespoon olive oil
1 tablespoon rice vinegar (or white balsamic)
2 teaspoons lemon juice
2 teaspoons water
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon lemon zest
scant 1/4 teaspoon salt
1/4 teaspoon black pepper
1. Preheat oven to 400 degrees, and center a rack. Wash beets, pat dry, and cut in half. Place flesh side down on a piece of aluminum foil. Drizzle with olive oil. Close the foil, creating a tent. Place on a baking sheet. Cook for 60 minutes, or until tender when pierced with a knife. Remove from oven and rest on counter (still wrapped in the foil) for 20-30 minutes. To remove beet skins, gently rub with your thumb until they peel off. (You might want to wear gloves to avoid red stained fingers.) Slice beets. (At this point, beets can be refrigerated for up to 4-5 days.)
2. In a large bowl, toss mesclun, strawberries, and beets.
3. In a small bowl, whisk all vinaigrette ingredients. Taste and adjust accordingly. Pour over the salad and toss well. Garnish servings with toasted pistachios.
Recipe created by Susan Russo of Food Blogga.