Blue Ribbon’s Market Salad

Oh Blue Ribbon cookbook, you never let me down. This salad has a bunch of ingredients that John and I don’t really gravitate towards – beets, marinated artichokes – and makes them all work in harmony. Plus, it’s meatless! Time saving tip – boil your eggs and roast your beet the night before.

1 beet, trimmed

4 eggs, hardboiled

1 bunch asparagus, trimmed

4 cups romaine (I used a mix of romaine and red leaf)

1 carrot, peeled and grated

1 tomato, chopped

1 cucumber, seeded and chopped

3/4 cup chopped kalamata olives

3/4 cup red onions, sliced

4 marinated artichoke hearts

1 can chickpeas, drained (optional; I added this to beef up protein content)

quick vinaigrette (see below)

a bit extra olive oil

Heat oven to 425. Cover beet with foil and roast for an hour. Peel and slice.

Boil water. Blanch asparagus (cook 1 minute and plunge into ice water). Drain.

Preheat broiler. Toss onions with a little olive oil. Cook 6-8 minutes.

Divide ingredients into four bowls (I like to present this as a composed salad) and serve.

Quick vinaigrette

red wine vinegar

olive oil

dried thyme

dried oregano

salt and pepper

dijon mustard

Combine red wine vinegar and oil in desired ratio (this recipe has like 8x the oil, but I like more vinegar), 1 tbsp dijon mustard, and some dried thyme and oregano, plus salt and pepper and whisk.


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Filed under salads, vegetarian

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