Check out our Slightly Springy Dinner Menu for more post-Feb, pre-April fare.
Last weekend, it almost felt like spring. The sun was out, people were frolicking in t-shirts, and the farmers’ market was packed. During the winter months, the stalls can get a little depressing. Come March, I’ve just about memorized every obscure variety of fingerling potato. And though I am a sucker for free samples, if I eat another gala apple sliver, I might be over apples for good. But despite the fact that tulip and hydrangea bouquets were at every other stall, spring veggies had yet to make their triumphant comeback.
Last year, I created this winter to spring pantry pasta to get me through the last cold weeks of March. This year, I made this roasted beet salad—a dish that goes out to all my homies out there who are sick of soup for lunch and, now that St. Patty’s day is over, can’t stand to stare down another potato. Though beets are large and in charge during winter, there is something about this un-self-consciously simple salad that makes it just the perfect dish to ease us into spring.
From my kitchen, ready for spring break, to yours,
Phoebe, THE QUARTER-LIFE COOK
Roasted Beet Salad with Ricotta Salata and Pistachios
Makes 2 side servings
There are only a few ingredients in this salad, so make sure all of them are good quality!
4 large beets (about 1 ¼ pounds), stalks and greens trimmed
1/3 pound ricotta salata, cut into ½ inch cubes
2 tablespoons shelled pistachios
1 tablespoon olive oil
1 tablespoon lemon juice
Roast the beets. Follow our Prep School instructions here. Once the beets have cooled, and you’ve removed the skins, cut them into 1/4 inch thick wedges and set aside in a medium mixing bowl.
Toss the beets with the lemon juice and olive oil and season to taste with salt and pepper. Sprinkle the cheese and pistachios over the dressed beets. Serve the beet salad atop a bed of arugula or mixed greens for a main course salad, or alongside a simple chicken breast, tofu, or polenta steak for a well-balanced dinner.