Beet salad with green goddess dressing
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6 Servings
30 Minutes
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Inspiration
Is there a better way to welcome Spring than with a spring salad topped with warm white beets and drizzled in green goddess dressing?
His first time boiling beets, Market regular Jamie Campbell was shocked at how easy they are to cook. A simple ingredient transformed basic greens into a delectable dish. For customers gathering to celebrate the warm weather, Jamie highly recommends this farm-fresh creation developed by The Modern Proper!
Ingredients
For the salad:
8 medium-sized beets
6 whole carrots, peeled and sliced into 2-inch pieces
2 cups watercress or spring salad mix
micro greens (optional)
4 Tbsp olive oil
Kosher salt or fine sea salt
freshly ground pepper
For the dressing:
10 basil leaves
4 green onions
4oz goat cheese
1 garlic clove
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup flat leaf parsley
1 Tbsp fish sauce
1/4 tsp ground black pepper
1/4 tsp Kosher salt or fine sea salt
Method
Preheat oven to 375°F.
Trim the green tops off the beets. Place each beet on a square of tin-foil. Drizzle with a little olive oil and wrap the foil around the beet loosely, but making sure it is completely sealed. Place all the foiled wrapped beets on a baking sheet and roast for 45-50 minutes.
While the beets are roasting, place the carrots on a baking sheet and lightly drizzle with olive oil. Season the carrots with salt and pepper and roast in the over with the beets for the last 15-20 minutes.
Once the beets and carrots are done, remove from oven and allow to cool completely.
Add all ingredients for the Green Goddess dressing to the pitcher of a blender or food processor and blend until smooth. If the dressing is too thick slowly add more olive oil, 1 tablespoon at a time.
Once the beets are cooled, remove the skins using a small knife or peeler. Quarter beets and set aside. (Extra prepared beets store great for salads. Keep them in your refrigerator for up to a week.)
On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing. Top with micro greens and a little salt and freshly ground pepper and enjoy!
