If it’s Wegetables, it must be Vednesday.
Confession: with waning light this time of year, in order to photograph in natural light, I’ll often prepare some dinner-ish item and eat it all by myself for lunch. If it’s a salad of sorts I’ll usually dress just enough of it to satisfy my lunch appetite, save the rest and share it with the guinea pig when he gets home. You’re getting the picture…this time of year, I’m my own guinea pig. (To be perfectly honest, I don’t mind the job. And today, I flat out loved it. I halved the recipe and ate it all. Drop the “guinea”, keep the “pig”…thank you very much!)
Ever taste hemp seeds? – ok maybe that’s the wrong question – Have you ever bought packaged hemp seed at the grocery store and used your debit card to pay? Toast these little things and they’re about the nuttiest nubbins you’ll ever eat. Plus, as if taste weren’t enough (and let’s be honest – it really isn’t) they’re jam-packed with nutrition (especially Omega-3’s and -6’s, so super good for your heart and brain!) Add them to your cereal in the morning, your muffins or other baked goods, into your soup, into your … well, whatever! (I swear to you, these do not taste like hay…or even like grass!)
If you can buy your beets with the greens still attached, that’s a good idea for 2 reasons – decent looking greens means the beets don’t belong to last month, and braised beet greens are the bee’s knees.
You can use a mixture of fresh greens for this salad, but the bitters are so delicious with the sweetness of the roasted beets and the creamy tang of the goat cheese. And then you’ve got all that nutty goodness going on. My goodness, this is good!
Roasted Beet & Goat Cheese Salad with Toasted Hemp & Sesame Seeds
for the salad
small to medium beets – 8
hemp seeds – 2 teaspoons
chicory, or baby arugula, or add a bit of radicchio or spinach – about 7 oz. total
goat cheese – 12 to 16 slices
a handful of mustard greens and water cress
sesame seeds – 2 teaspoons toasted
for the dressing
red wine vinegar (I used sherry vinegar) – 1 Tablespoon
Dijon mustard – 1 Tablespoon
Hemp Seed Oil – Or Walnut Oil – 1 Tablespoon
Olive Oil – 3 Tablespoons
Parsley, coarsely chopped – 2 Tablespoons
Salt & Pepper to taste
Preheat the oven to 375° F. (190°C.)
Prepare the dressing. Mix the vinegar and the mustard together and then add the oils. Stir the parsley in and then season with a good grind of pepper and a sprinkle of salt.