For every parcel I stoop down to seize
I lose some other off my arms and knees,
And the whole pile is slipping, bottles, buns—
Extremes too hard to comprehend at once,
Yet nothing I should care to leave behind.
With all I have to hold with, I will do my best
To keep their building balanced at my breast.
I crouch down to prevent them as they fall;
Then sit down in the middle of them all.
I had to drop the armful in the road.
And try to stack them in a better load.
The good news is that my sabbatical allowed me to thoughtfully gather ideas and create. And I can’t wait to come here each week and share with you.
I’m starting with this salad. I LOVE this salad. It’s a super yummy nutritional powerhouse perfect for keeping you healthy during the cold winter months. Beets are packed with folate, fiber, and phytonutrients that have anti-inflammatory and detoxifying properties. Their greens are not only delicious, but one of the most nutrient packed greens around with high levels of vitamins K, A, C and E as well as copper, potassium, magnesium, iron and lutein. Clementines provide vitamin C, potassium and calcium, and the pistachios add protein, fiber, and healthy mono-unsaturated fatty acids. Last but not least, the goat cheese lends creamy goodness as well as protein, calcium, and riboflavin, and it’s lower in fat and sodium than many other cheeses.
Golden Beet Salad with Goat Cheese, Pistachios and Clementine Shallot Vinaigrette
serves 2 as a main, 4 as a side
for the salad:
- 3 raw golden beets with greens attached
- 1 head romaine lettuce
- 3 clementines
- 2 ounces (1/4 cup) crumbled goat cheese
- 1/4 cup chopped pistachios
for the clementine vinaigrette:
- zest of 2 clementines
- 1/4 cup freshly squeezed clementine juice
- 1/4 cup sunflower oil (or any neutral tasting oil such as safflower or canola)
- 1/2 teaspoon dijon mustard
- 1 tablespoon finely minced shallot (about 1/2 of a small shallot)
- 1/2 teaspoon dried tarragon, finely crumbled
- 1/4 teaspoon salt
- a few grinds of fresh pepper
- Preheat oven to 425 degrees.
- Trim greens, stems and root ends from beets. Reserve greens and discard stems and root ends. Scrub beets well and place on foil lined with a sheet of parchment. Wrap parchment and foil tightly around beets and place on a baking sheet. Bake for 1 hour.
- Allow beets to cool, then rub skins off with a paper towel or scrape off with a paring knife. Thinly slice beets.
- While beets are roasting, rinse and dry beet greens, then thinly slice. Rinse, dry and thinly slice romaine leaves.
- Zest clementines.
- Supreme the clementines (how to: here). Squeeze juice from the leftover peels and membranes into a small bowl.
- Make vinaigrette: whisk all vinaigrette ingredients together in a small bowl until emulsified.
- Toss 1 1/2 cups beet greens with 1 1/2 cups romaine in a large bowl. Place beets and clementines on top, then sprinkle with goat cheese and pistachios. Drizzle with clementine vinaigrette.