I love an over-the-top salad, and this one combines the sweet earthiness of roasted beets with crisp winter greens like escarole and frisée, plenty of fresh herbs, sweet apricot (I’m using dried, but fresh apricots or persimmons are perfect if you can get your hands on them!), pistachios for some nutty crunch, and a chopped lemon and roasted garlic vinaigrette to take it to the next level!
8 small to medium beets
1 head garlic
3/4 cup olive oil
2 teaspoons honey or maple syrup
1 teaspoon grain or dijon mustard
1/4 cup dried apricots, chopped (or fresh apricots or persimmons)
2 heads frisée, escarole, or other winter green
2 apples or pears thinly sliced
1/2 cup pulled flat leaf parsley leaves
1 tablespoon fresh mint, thinly sliced
1/4 cup roasted & salted pistachios, chopped
Salt and pepper to taste
•Scrub and dry beets, then remove root and stem and add to a medium bowl with 1/4 cup olive oil and season with salt and toss to combine. Remove beets to a parchment lined cookie sheet and roast until tender, about an hour at 350F but will vary based on size of you veg. Meanwhile, cut the top 1/4 off a head of garlic, place it in a square of tin foil and drizzle with remaining olive oil from the beets, season with salt and bundle it up before tossing into the oven with the beets until the garlic is softened, golden brown and sweet, about 40 minutes.
•To make the vinaigrette, scrub an organic lemon and dry before finely chopping (remove seeds as you go). Add to a bowl with the juice of a second lemon, 1/2 cup olive oil, 2 teaspoons honey, 1 teaspoon grain or dijon mustard, salt and pepper to taste and whisk to combine. Add the apricots, toss to combine, and set aside to allow the flavors to meld.
•Wash and dry your preferred winter greens and chop into bite sized pieces. Keep chilled until ready to use.
•Once the beets are fork tender, remove from the oven and allow to cool until you can handle them. Use your fingers or a paring knife to easily slip the skin away from each beet before chopping.
•When you’re ready to serve, arrange the greens on a platter and scatter with apples, beets, fresh herbs, pistachios, and drizzle all over with vinaigrette. Devour.