We have plenty of beets and salad greens in our garden outside today. Many of you going to market and in CSAs are receiving these items weekly lately. Here's a recipe to add some variety to what you usually do with beets or salads. When the recipe calls for "gourmet salad greens", realize you can make those with mixtures of things you have in your own gardens or in your shares. For instance, I would include fresh parsley, chopped kale, steam and chopped beet greens, tat soi, and, of course, lettuce in the mix.
2 large beets, trimmed
1/4 cup orange juice, divided
2 tablespoons lime juice, divided
1/4 teaspoon black peppter, divided
1 tablespoon honey mustard
2 teaspoons olive oil
1/8 teaspoon salt
6 cups gourmet salad greens
1 cup diced peeled ripe mango (about 2 mangoes)
1. Preheat oven to 425 degrees.
2. Place beets in a baking dish, and bake at 425 for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; but each into 8 wedges. Toss beets with orange juice mixture.
3. Combine 2 tablespoons orange juice, 1 tablesppon lime juice, 1/8 teaspoon pepper, honey mustard, oil and salt. Combine salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges).
From: Cooking Light: Annual Recipes 2000, page 46.
We like to eat our daikon radishes so many ways. Most folks familiar with the radish either stir fry it (chopped - greens too!) or grate the root and eat it as a salad of some kind (Ben likes to mix his with grated carrot). However, the first way I was ever exposed to this crazy huge and flavorful radish is as a German dish. My mom and I like to eat our daikon radishes sliced and salted on top of buttered European style, hard rye bread. It's phenomenal! Ben and I get our favorite bread for this snack from the La Farm Bakery stand at the Western Wake Farmer's Market (but they have other locations). Here are a few other ideas for what you can do with your daikon (and other) radishes:
|1 lb. |
|daikon radish, peeled|
minced fresh parsley leaves
tofu, chopped into small cubes
2 strands of chopped green onions