1 large bunch beet greens*, blanched
1 pint strawberries, sliced
4 oz Stilton, crumbled
2 hard-boiled eggs, sliced
juice of 2 large strawberries**
2 tablespoons white balsamic vinegar
1 1/2 tablespoons olive oil
pinch fennel pollen
freshly ground black pepper
Whisk together the dressing ingredients. Set aside. Divide the green between two bowls. Arrange the salad ingredients on top. Drizzle with dressing. Serve immediately.
*I used the greens off of a standard bunch of about 4 beets.
**I just squeezed them in my hand.
Yield: 2 large salads
The market had some lovely local beets and strawberries for sale. I had an idea to use up the actual beets but the attached greens were so lovely, I didn’t want them to go to waste. I didn’t have anything planned for lunch today so I came up with this simple yet robust tasting salad. I love how the slightly bitter greens contrast with the sweet, ripe berries. Don’t be tempted to skip the blanching step, the greens are much more tender afterwards.