Lettuce

This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak. Ingredients: 6 small to medium beets, peeled and cut in half 4 small carrots, peeled 3 small radishes, sliced 1 pound salad mix greens 1/2 pound arugula or spinach leaves 4 ounces goat cheese Honey-Balsamic Vinaigrette 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tbsp Dijon mustard 2 tbsp local honey pinch of salt & pepper Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces. Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top...

Storage Fill the sink or a large bowl with cold water, then wash the lettuce leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean lettuce leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness. Cutting and washing the lettuce right when you get home can make it easier to throw together a quick salad for lunch or dinner. Preservation Because of its high water content and delicate texture, there’s really not a good way to preserve lettuce. If you have more than you know what to do with, try adding it to a saute or stir-fry as it will quickly wilt down to manageable levels. Recipes Use in a salad with other CSA veggies Top sandwiches, burgers, and tacos Ditch the bread, bun, or...