With their full, lush tops, beets are perfect for this menu. They add colour to the salad, and the tops become a surprising side dish when sauteed with garlic. Red leaf lettuce adds extra colour at no extra cost.
By The Canadian Living Test Kitchen
- 1 pkg (100 g) whole almonds
- 1/2 cup (125 mL) balsamic vinegar or wine vinegar
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 tbsp (15 mL) chopped fresh parsley
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pinch dried thyme
- 1 pinch granulated sugar
- 6 cups (1.5 L) torn lettuce, such as red leaf
- 1 pkg (100 g) Canadian blue cheese, crumbled
Sauteed Beet Greens
- 2 bunches beets, with tops
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
Cut off beet tops and reserve for Sauteed Beet Greens (see recipe, below). In saucepan of boiling salted water, cook beets until tender, about 20 minutes; drain and let cool. Peel and slice 1/2 inch (1 cm) thick; slice into 1/2-inch (1 cm) sticks. Set aside.
Meanwhile, cut almonds in half lengthwise. In skillet, toast over medium-low heat until lightly coloured, about 10 minutes. Let cool. Set aside.
In measuring cup, whisk together vinegar, oil, parsley, salt, pepper, thyme and sugar. (Make-ahead: Cover and refrigerate beets, almonds and dressing separately for up to 24 hours.)
In large bowl, sprinkle lettuce with beets, almonds and blue cheese; toss with dressing.
Sauteed Beet Greens:
Rinse beet greens; shake off water. Trim off stems; chop leaves coarsely.
In large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt and pepper, stirring occasionally, until wilted, about 4 minutes. Makes 6 servings.