in college, my favorite lunch spot was Mrs. Green’s. to my great benefit, it was right next to the business school that i spent many seemingly endless days at for 2+ years. had Chick-fil-A been in good old Harrisonburg at the time*, much less fifty steps from my home-away-from-home, i’m not sure how i would have fared. but i digress.
Mrs. Green’s was in the basement of a building, and – maybe for choosing lettuce and vegetables? – the unexpected rewards of lunch there were the sunshine & lake views. the back side of the building was lower than the front, so our tired minds & sleepy peepers welcomed the vitamin D and entertainment from the ducks playing in Newman Lake.
it was a surprise to exactly no one that the easiest part of lunch, for me, was deciding where to go. however, once i was there, all bets were off. the spread of deliciousness to choose from was fantastic. different types of lettuce, spring greens, spinach…endless vegetables & proteins & fruit…toppings, toppings, & more toppings…dressings. all ready & waiting. it’s a good thing we paid by visit, not by plate weight.
those were lunchtime glory days! in trying to channel my inner Mrs. Green, this little ditty has become my faithful go-to. with a little prep (roasting beets & shaking up a jar of dressing) that is mostly hands-off (hooray!), i can throw it together quickly, it travels well, and, so far, it’s been a crowd-pleaser, too.
beets are a vegetable that i first started to explore, basically out of sheer necessity, six years ago. i joined a CSA for the first time, and these little jewels were, shall we say, bountiful. the only thing i connected beets to up until that time were the magenta, pungent pools of pickled, rubbery cubes on salad bars, but i was hopeful. i mean, how could something so pretty (deep purple! gold! striped! even the greens are cool) not have at least a little potential?!
friends, i’m here to tell you that i found their potential. and it’s delicious. just sweet enough, velvety, good both warm and cold, and easy. that’s maybe one of their finer features on the topic of weekend prep for weekday meals. this delightfully thrown together salad has all the right things going on between crisp greens, sweet/savory beets, creamy avocado & feta, fresh berries, and salty nuts all mingling with the maple balsamic vinaigrette.
with beets and greens rocking it in our CSA boxes and berries at the peak of their season, i’ve been a pretty happy camper re-living a little slice of those good old glory days.
*seriously, the pickins were slim in suuuper-small-town VA when i was there. it was a BIG day when we got a Super Walmart in addition to the regular Walmart.
:: roasted beet salad with maple balsamic vinaigrette ::
how to roast beets adapted – barely – from the kitchn
salad recipes sometimes seem a little silly to me because you can throw together whatever you like & happen to have. however, just as quickly as i say that, sometimes i need to see a new pile of goodness to keep my salad rotation – pardon the pun – fresh. with all of that said, the list of ingredients below are the the cast of characters that are often on hand at our house, but sub in whatever you have & love!
i used the kitchn’s recipe for oven roasted beets the first time i made them this way. their instructions are great, but in the interest of keeping things all in one place, i’ve outlined the process with my adjustments below. i roast a bunch in one batch over the weekend, peel & dice them, and they’re read to go all week.
1½ cups greens
⅓ cup roasted beets, diced
⅓ cup roasted sweet potato, diced
¼ avocado, diced
⅓ cup cooked chicken, diced/shredded
¼ cup crumbled feta cheese
handful of fresh or dried berries
nuts or seeds (sunflower seeds, pepitas, chopped pecans…whatever you like)
maple balsamic vinaigrette
maple balsamic vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon maple syrup
½ teaspoon dry mustard powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
maple balsamic vinaigrette
add all of the ingredients to a jar of your choice (pint sized or larger) & shake to combine.
- preheat oven to 400º.
- tear off a piece of aluminum foil that’s big enough to create a little packet for the amount of beets you’re roasting. set the foil on a baking pan/sheet.
- if your beets still have the greens on them, cut them off right where they connect to the beet.
*save your stems & greens! they are great washed, cut, and mixed into your salad greens, sautéed as a side or mixed in to eggs, in smoothies, or lots of other ways. this salad from sara at sprouted kitchen is the bomb.
- scrub the beets a little & and toss them onto the foil. no need to dry them; extra water is actually good. it will create some steam in the foil packet & will help the skins slide off even more easily. (before i seal up the foil, i make sure there is a tablespoon or so of water in the packet.)
- trim off any rough parts of the beets if you’d like, but even that’s probably not necessary.
- roll the top & sides of the aluminum foil to create a little rectangular packet.
- slide the pan into the oven & roast for 45-60 minutes (45 for smaller beets, 60 for larger).
- take the pan out of the oven & let the beets cool, still enclosed in the packet, for 20 mins or so.
- open up the packet, and when the beets are cool enough to touch, apply a little pressure & a downward motion to the skin of the beet, and it should slide right off.