Steamed Golden Beet Composed Salad

Pa Pa's Herb Garden

Serves 4

                The golden beet is a plant in the Chenopodiaceae family, which includes spinach, chard, and quinoa. Beets (Beta vulgaris) are highly nutritious and bolster “cardiovascular health.” Beets’ unique pigment antioxidants in the root as well as in its top greens provide protection against coronary artery disease and stroke, lower cholesterol levels, and have anti-aging effects. Beets of all types are best if roasted or steamed. This recipe steams the golden beet to highlight its subtle earthy taste.

                1              head pristine Boston lettuce

                2              medium Golden beets

                4              radishes

                ½             white onion

                8              white button mushrooms

                Dressing

                ½             orange, juiced

                1              tablespoon beet greens water

                2              tablespoons red wine vinegar

                2              tablespoons olive oil

                2              tablespoons Greek yogurt

                3              tablespoons crumbled blue cheese

                                Kosher salt and ground pepper to taste

Preparation: 

1.  Peel and very thinly slice the golden beets with a mandoline slicer. Place the slices in a steamer and put a handful of washed beet greens into the water. Steam the slices until fork tender. Reserve one tablespoon of the beet greens water. Immediately submerge the beet slices in cold water with a slice of lemon and splash of rice vinegar.  2. Select pristine radishes, red or otherwise. I like Chinese black radishes. Thinly slice with the mandolin. Submerge in water with lemon and vinegar.   3. Thinly slice the onion and submerge in water with lemon and vinegar.  4. Clean, wash and dry the Boston lettuce. Make a long whole leaf bed on four oblong salad plates. Press down to make the arrangement somewhat flat.  5. Drain the vegetables – Place an overlapping line of beet slices down the center of the lettuce; place an overlapping line of smaller radish slices on top of the beets; scatter the onion slices on top of the radishes; thinly slice the button mushrooms and place an overlapping  line of raw slices as the final layer.

Dressing:

Put the orange juice, beet water, red wine vinegar, Greek yogurt and crumbled blue cheese in a bowl and mix well with a whisk until creamy. Slowly drizzle in the olive oil while briskly whisking, until emulsified.  Add kosher salt to your taste.

Presentation:

Drizzle the dressing along the line of vegetables. Grind a generous portion of pepper on top. Serve with entrée, fresh toasted bread and a crisp white wine.