This salad can be made any time of year with whatever items are in season. In the spring, when beets are young and tender, try adding them raw for a sweet crunch. You can add most any vegetable; see seasonal variations below.
Note: All of these vegetables can be prepped a day in advance and stored in re-sealable bags. Chop each vegetable in about ½-inch pieces. Blanch the peas and asparagus the day of, and keep refrigerated until ready to mix. The vinaigrette can be made several days in advance.
- ½ pound sugar snap peas, roughly chopped
- 1 bunch asparagus, trimmed and chopped
- 4 carrots, peeled and chopped
- 1 bunch radishes (8 to 10 small radishes), chopped
- 1 bunch baby beets, trimmed, peeled, and chopped
- ½ cup coarsely chopped fresh cilantro
- Sea salt and freshly ground black pepper
- Green Goddess Vinaigrette (recipe follows)
- 2 handfuls field greens, plus baby beet greens
In a saucepan of salted boiling water, blanch the snap peas and asparagus 1 to 2 minutes, until bright green and crisp tender. Submerge in ice cold water until cool and drain.
Place the peas, asparagus, carrots, radishes, beets, and cilantro in a large bowl and season with salt and pepper to taste. Add half the dressing and toss to mix; add more dressing if desired.
Place the greens on a large platter, spoon the vegetables over the top and serve with additional dressing on the side.
- Green Goddess Vinaigrette
- Makes about 1 cup
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- Zest and juice of 1 lime
- Zest and juice of 1 lemon
- 3 tablespoons white wine vinegar
- ½ cup vegetable oil
- Sea salt and freshly ground black pepper to taste
In a container with a tight-fitting lid, combine the cilantro, chives, dill, lime zest and juice, lemon zest and juice, vinegar, and oil and shake to mix. Season with salt and pepper to taste. Store refrigerated in an airtight container until ready to serve. This dressing will keep refrigerated for up to 1 week.
Summer: Green beans, corn, summer squash, red bell peppers, heirloom cherry tomatoes, cucumbers, torn basil, and lime juice
Fall: Roasted winter squash, sweet potatoes, beets or turnips, and onions, tossed with spinach and red wine-maple vinaigrette
Winter: Cauliflower, broccoli, Brussels sprouts, parsnips, rutabega, and beets, tossed with Napa cabbage and balsamic vinaigrette