Lunch Nov 26, 2024
Note: The shredded beet, pear, and carrot part of this recipe is based off of Earth, Food, and Fire's Shredded Beet Salad recipe. I have made it in the past (with apples) and really liked how it brightened the earthiness of the beets.
Made 4 servings.
Slaw Ingredients:
1 pound Beets, peels on, greens removed, scrubbed clean
Vegetable Oil
Kosher Salt
Freshly Ground Black Pepper
2 Carrots
3 Asian Pears
2 tablespoon Apple Cider Vinegar
5 tablespoons Lemon Juice
2 tablespoons Honey
Olive Oil
Salad Ingredients:
2 bunches of Spinach, washed
1 cup pre-cooked Wheat berries
8oz Goat Cheese
Directions:
Preheat oven to 375°F (190°C).
Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch.
Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal.
Place on a rimmed baking sheet and place in oven.
Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about one and a half hours. Remove from oven and allow to cool.
Wash the carrots and pears, peel the carrots, and core the pears.
Using a food processor with the larger shredding blade, shred the beets, carrots, and pears. Transfer to a medium mixing bowl.
Add the vinegar, lemon juice, honey, some olive oil (I maybe used ¼ - ⅓ cup), and salt and pepper to taste. Mix well and refrigerate for at least on hour, overnight is better to let everything marinate together.
Assemble salad
Final Notes:
This was our Thanksgiving road trip lunch for 2 days. I layered the slaw at the bottom of the container, then the goat cheese, berries, and the spinach on top. This was an attempt to keep the spinach away from anything that would cause it to wilt, and it worked well!
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