Everybody loves a good transformation story; hence the popularity of all those makeover and home reno shows and the old “rags to riches” novel and movie plot. There’s just something about taking something old and rough and making it beautiful that’s enticing.
We’re learning that firsthand with our new (well, old) home. We’re renovating a house built in 1926 and have just spent the day painstakingly going over the old wood floors pulling out staples and nails. The upper floors were carpeted when we bought the place, and we decided to rip out the carpet and give a go at refinishing the original floors. It’s a little scary, but exhilarating. The new floors are rough and creaky, but Alex has assured me that with a little bit of love, they’ll be transformed.
Incidentally, same is true with this salad. The rough and humble beet, with a little bit of love, is transformed into something truly amazing. We can say “amazing” since the idea comes to us from one of our favorite restaurants here in town, Napolese. They’re known for their pizza, but we’ve found their salads lately to be truly delightful. (This one is currently on the menu for summer.)
We’ve adapted it a bit: since we didn’t have microgreens handy, which are used in the original salad, we’ve chose to make use of the beet greens and cut them into thin slices (called chiffonade – check out this video we made a while back on our favorite knife skill.). It takes a little time to roast the beets and prepare the vegetables, but you won’t be disappointed — it’s that good.
We’re also happy to partner with Growing Places Indy on this recipe to tie in with the produce available at their farm stand! The farm stand and free yoga are available at the Near Eastside Legacy Center from 4-6 p.m. every Thursday. They also sponsor wonderful community events and activities; check them out at the website above.
- 2 bunches golden or standard beets (about 6 medium to large beets)
- Beet greens
- 1 ½ cup edamame (frozen or fresh)
- 3 carrots
- Handful pistachios
- Blue cheese or gorgonzola crumbles (substitute feta if you are not a blue cheese fan)
- Olive oil
- Roast the beets: Preheat the oven to 400F. Cut the greens and stems off of the beets; reserve the greens for later. Wrap the beets in foil, place them on a baking tray, and bake for 50 minutes. Allow them to cool, then slip off the skin with your fingers. Click here for more detailed instructions.
- Prepare the vegetables: Slice the beets into thin circular slices. Shred the carrots. Chiffonade the beet greens (see these video instructions). Thaw the edamame (if frozen).
- Plate the salad: On a plate, place the beet rounds in the middle of the plate. Top with beet greens, carrots, pistachios, and cheese crumbles; drizzle with with olive oil and a bit of kosher salt.