On Golden Beet

Posted by on Mar 27, 2015 in Salad | 0 comments

Stacked up on unadorned tables are piles of muddy beets—deep purple and bright golden usually coated with clumps of dried dirt. Crazy Mike’s no nonsense heap is one of our last stops on Saturday.  Although the beets, kale, and carrot varieties are available year round; spring beets are sweet and earthy and we love them.

 

 

 

 

 

 

 

Food and Wine’s Salad of the Month featured a seemingly wild pairing of roasted vegetables and Kale-Buttermilk Dressing created by San Francisco’s, Courtney Burns of Bar Tartine.  The photograph lured me into the dazzling jewel box like a loose storybook rabbit. A gift of kale from Jason’s garden and fleshy baby lettuces from MP’s, the time was right to blitz this madcap mixture into a springtime salad platter.

 

 

 

 

 

 

 

 

I wilted the kale in the microwave for easier and simpler clean-up.

 

 

 

 

 

 

 

Squeeze excess water from the kale and load the food processor with all the ingredients except the olive oil.

 

 

 

 

 

 

 

Pulse to combine;

 

 

 

 

 

 

 

then add oil in a steady stream until thick dressing forms in the bowl

 

 

 

 

 

 

 

With the texture of pesto or chimichurri and a brilliant backbone of smooth tang and heat this dressing becomes beguilingly versatile.

You gotta try it!

 

 

 

 

 

 

 

The salmon wasn't bad either...

 

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