Warm greens unless they are collards, kale, or chard just doesn’t sound pleasant to me. I’ve always enjoyed nice crisp and cold lettuce when eating a salad. I had a recall of a spinach and warm bacon dressing salad that was warm when eaten. I liked the concept and have switched things up to make a warm winter salad great for this time of year. The acidity in the vinegar creates a delicious pop with the greens and vegetables. You can take the time to make your own dressing as I did (which is the better option) or you can use a dressing of your liking. (To save time on making this salad, roast your beets ahead of time)
Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 1 Mason Jar (8oz)
Mise en Place:
-3 Tablespoons Honey
-1 Tablespoon Black mustard (You can use Dijon, just use 2 Tablespoons instead)
-1 Cup Apple Cider Vinegar
-3 Tablespoons Maple Syrup (Grade B is the best)
-1 Cup Olive oil
-Salt & Pepper, TT
-Splash White Truffle oil
-Vitamix or Blender (Immersion stick), whatever you have on hand to best make dressings with.
Method of Prep:
-In your blender of choice, add honey, mustard, cider vinegar and salt/pepper. Place lid on and blend on medium high speed (setting 6 on your vitamix).
-Slowly add in oil until consistency coats the back of a spoon (you may need more than 1 Cup of oil).
-While still blending, add in a splash of truffle oil.
-Taste and adjust seasonings if needed. You may need to add in more honey. You want to aim for a nice balance of acidity, mustard, and sweetness levels.
Yield: 2 Salads
Mise en Place:
-1 Beet, roasted and peeled
-6 Brussels Sprouts, cut in 1/4’s
-1/2 Yellow onion, julienne
-Goat Cheese, for garnish
-Pumpkin Seeds, for garnish
-Saute pan (I used my cast iron skillet)
-Large mixing bowl
-small roasting pan (brownie pan works best)
-Kitchen rag that you don’t mind peeling beets with
Method of Prep:
-Set oven to 350 degrees. (If your going to roast 1 beef for this salad I recommend roasting off a few more for yourself and reserve for another recipe later in the week. I roasted 4).
-Coat beet(s) in a small amount of oil, salt&pepper. Place in roasting pan and add a small amount of water in the bottom of pan (about 1/2 Cup). Cover with plastic wrap and again with foil. Place in oven and roast for 50 minutes.
-While beets are cooking, cut onions and Brussels sprouts. (Be sure to cut off the stem of the brussels and remove the dark green outer layers.)
-Remove beets from oven, take off foil and plastic (which has more than likely melted away therefore you will need to pick around for it) and let cool for 5 minutes.
-Heat up a pan on medium high heat. Melt 2 tablespoons of butter or oil. Add in spouts and onions. (if you have any bacon fat on hand this is a great time to add that in as well for added flavor!)
-Sear veg. until both are a beautiful golden brown all around color.
-Peel your beets using a kitchen towel (preferably one that you don’t mind getting stained as beet color may not wash out right away.)
-Cut both ends off of one beet. Cut that beet in half once and then in half two more times until you have small bite size pieces.
-In a large mixing bowl, place mixed greens and add in about 1/4 Cup of mustard vinaigrette. Gently toss together and place in a serving bowl.
-Top salad off with the hot brussels and onions. Place beets along the sides of the bowl (about 8 pieces). Garnish with a small handful of pumpkin seeds and sprinkle with goat cheese.
-Mix up and Enjoy!
**Note: To be honest, I didn’t measure any of the ingredients out for the dressing. I’ve been making dressings for years and the appropriate amounts just come to me. You need to be the chef on that recipe. Adjust as needed until you have the right consistency and flavor your looking for. If you use the black mustard, go easy because its a very strong flavor. I recommend starting with no more than 1 1/2 tablespoons and adjusting from there. If you have a lot of honey I would use about 1/2 Cup of honey instead of both honey and syrup. I ran out of honey and had to roll with what I had on hand to make it happen.