After a lot of good food over the weekend at the potluck, I wanted something light for lunch on Monday. I remembered i still had a bunch of red lettuce left from my CSA share and the beet love continued from pakoras to roasted beets in this incredibly flavorful salad. This salad is packed with sweet, sour, earthy and savory flavors. Slicing the beets really thin is the key to getting crispy, roasted beets. This saves a ton of time compared to roasting the whole beets for nearly an hour. After my mandoline slicer fiasco, i just use a vegetable peeler to get thin slices of beets. Sweet and tangy dried golden berries also known as gooseberries or inca berries is rich in vitamins A and C and is a great source of dietary fiber. I have eaten gooseberries in their ripe, fruit form in India but this sun-dried version from Navita’s Naturals makes an interesting addition to this salad. For those who can’t find dried golden berries, use cranberries or goji berries.
1 bunch organic red lettuce, torn, washed and dried
2 medium red or golden beets, peeled and thinly sliced
2 tablespoons fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon olive oil+more for roasting beets
1/4 cup dried golden berries
1/4 cup pecans, toasted
1. Preheat oven to 475F. Place sliced beets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 16 minutes or until tender and shrunken.
2. Pour orange juice over golden berries in a small bowl and soak for an hour or until the berries are plump and softened. Strain and reserve juice.
3. Whisk together reserved juice with mustard, balsamic vinegar and oil in a bowl.
4. Toss lettuce with dressing in a large bowl, season with salt and pepper.
5. Sprinkle with golden berries, roasted beets and pecans.