Lisa’s Freedom Farms Beet Salad
Lisa King always takes inspiration from the season for her meals. For April, she takes advantage of the last cool days to create a simple salad that is nourishing and popping with spring flavor:
Early spring brings in the cool crops, like beets. Beets contain a unique phytonutrient called betalains, which provide antioxidant, anti-inflammatory, and detoxification support. They are not only delicious but are also packed with folate, manganese, potassium, fiber, vitamin C, and vitamin B6.
Freedom Farms Beet Salad
Mix It Up:
- spring mix; washed
- pickled beets; large dice (see recipe below)
- almonds, sliced
- red onion; diced
- goat cheese
- balsamic dressing
- parmesan chips (see recipe below)
Miss Lisa’s Pickled Beets
Here is a quick and easy recipe for pickled beets. I use a very basic brine. I don’t add sugar or spices to my brine, because I like to let the flavor of the beets shine through. You can use this recipe to make up a batch of pickled beets and keep some in the fridge. I like to use bigger beets and then cut them to my desired size so that I can use them in many different ways. Believe it or not, pickled beets are great on a burger – slice a big round piece of a beet to top a burger just like you would with a tomato. You’ll be glad you did. You can also use the smaller baby beets coming in. They are beautiful, as well as a nutrition packed addition to any meal.
You Will Need:
- 1 part vinegar
- 2 parts water
- salt to taste
- Boil beets just until a fork goes through. Then rinse with cool water. Peel skin and cut beets to the size you like.
- Bring vinegar, water, and salt to a boil. Then remove from heat. Add beets to brine and let sit for 2 hours.
These crispy, salty parmesan chips complement the tartness of the beet salad. They can also be used as a garnish to steak or as a light appetizer. When you make this recipe, it is important to use a good, freshly grated parmesan. You can’t shake it out of a bottle. The taste really shines through, so make sure that you are using real, quality cheese. I’d recommend using parchment paper on your cookie sheet so that it is easy to clean. Also, make sure that you give the chips time to cool down, so that they are the optimal texture.
You Will Need:
- 2 c parmesan, finely grated
- Line a baking sheet with parchment paper.
- Place ¼ cup of freshly grated parmesan in piles 2 inches apart.
- Bake in the oven at 350℉ for about 8 minutes.