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BEETS AND BABY GREENS WITH OLIVES
2 cups peeled and sliced golden beets 1 cup peeled and sliced red beets 2 tablespoons pitted and minced nicoise olives 2 tablespoons balsamic vinegar 1 tablespoon olive oil (1 to 2) Salt and pepper to taste 4 cups baby salad greens 1 cup sliced jicama 1 ounce fresh mozzarella cheese, thinly sliced
Cook beets in a steamer over boiling water until tender, about 10 to 15 minutes.
While still warm, toss beets in a large bowl with the olives, vinegar, olive oil, salt and pepper. Let marinate at room temperature for 1 hour.
Arrange greens on 4 salad plates. Top with jicama and cheese. Mound beets in the center and drizzle marinade on top.
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