Most of us would love nothing more than to have all the time in the world to indulge in our creative pursuits, liking cooking elaborate meals for which recipes have been bookmarked since we first laid eyes on their photos. Alas, obligations and reality get in the way, and we're only seldomly able to do so. Between your all-day cake and pie baking spurts, there's Honest to Goodness: Everyday Recipes for the Home Cook, a new cookbook from Christine Tizzard that offers inspirational and practical recipes for feeding your household every day of the year. The easy instructions and themed chapters help busy moms and event organizers with everything from the morning rush to bake sales. This salad recipe is a good example of what you'll find in the book.
Tips for working with beet greens
- Tizzard suggests that you beets with the greens attached. Beet greens can be sandy, so wash them well, then store washed greens in a plastic bag or container.
- Tizzard also suggestions trimming tops from root vegetables before storing so that they don't suck the moisture out of the roots for themselves.
Prepare salad greens. Use a salad spinner if you have it. If not, wrap washed leaves in a clean tea towel and gently shake off excess water. Place in a large salad bowl. Place greens in the salad bowl.
Pour half the dressing over the greens and massage with your hands until the greens are coated and slightly limp. Taste and add more dressing if needed.
Serve with roasted beet wedges (if desired), seeds and a sprinkle more of nutritional yeast or Parmesan cheese.
Seeded Caesar salad dressing
In a blender or small food processor, combine all ingredients, except salt and pepper, and blend until you have a thick and creamy dressing. Taste and season with salt and pepper.