Detroit Beet Salad

I got the inspiration for this salad from Mary Ann Esposito's cookbook Ciao!Italia Family Classics We were looking for a recipe where we could gather the most ingredients to bring from the farm to the table and her Basil with Beets recipe was perfect. I swapped out some ingredients and changed up the measurements a bit. It was tasty and a dish we will make again.

Shallots drying

More Shallots drying

Klatt Farm ingredients in this recipe: arugula, basil, beets, shallots, and garlic!

Ingredients:

8 fresh picked Detroit Red beets (or whatever red beet you have handy)
1/4 cup of arugula cut into strips
1/4 cup of beet greens cut into strips
1/2 cup of basil cut into strips
1/8 cup of goat cheese
optional: toasted pine nuts. Oh, how I wish I had some when we made this!

Dressing:
1/4 cup Oh!Olive Mushroom & Sage olive oil.
3 Tbs white balsamic vinegar
1/2 large Dutch Yellow shallot (or whatever kind you have) minced
1 garlic clove minced
1 tsp sugar

Directions:

1. Scrub up the beets, Toss in a tbs of olive oil and roast. We wrapped ours in foil and stuck
the package on the grill until the beets were fork tender.  Let cool at room temperature until you finish making  your marinade.

2. Whisk up the marinade and then add the beets. Cover and leave on the counter until the flavors marry. 1 hour or more.

3. Wash up your greens and then chiffonade them.

4. When dinner is ready, toss the beets with the greens and then sprinkle on goat cheese and toasted pine nuts.

Enjoy!