Beets Salads Twice

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Beets Salads Twice
I spent the last three days in Denver teaching a digital storytelling workshop and ate at two wonderful restaurants that serve beet salads. The first is the venerable French restaurant Le Central on 8th and Lincoln. The second beet salad was at a brand new Mediterranean restaurant on 17th between Clarkson and Washington called Olivea.
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Beet Salad 1
  1. 1/8 inch slices cold, cooked beets
  2. baby greens
  3. crumbled blue cheese
  4. vinaigrette
  5. sliced hard-boiled egg
Beet Salad 2
  1. arugula
  2. goat cheese chunks
  3. toasted pistachios
  4. quartered steamed baby beets
  5. thin slices of red onion
  6. paper-thin manchego cheese slices
  7. tarragon vinaigrette
Instructions
  1. 1/8 inch slices of cold cooked beets were topped with baby greens and crumbled blue cheese, and doused with vinaigrette (I love that French cooking isn't shy with the oil and vinegar), with a sliced hard-boiled egg on the side. Really yummy (as was the chocolate souffle for dessert). You can ask John about his extravagant dish--I can guarantee you, it didn't include beets.
  2. The second beet salad was at a brand new Mediterranean restaurant on 17th between Clarkson and Washington called Olivea. I just stumbled upon this one but turns out it's owned by one of our first barterers, Stephanie Bonham, and is really innovative. The salad was arugula, goat cheese chunks, toasted pistachios, quartered steamed baby beets, thin slices of red onion, and paper-thin ribbons of something like manchego cheese, tossed with a tarragon vinaigrette. Wonderful blend of flavors!
  3. Just some ideas for using those ubiquitous Stonebridge beets,
Notes
  1. Just some ideas for using those ubiquitous Stonebridge beets,
  2. Kayann
Stonebridge Farm CSA http://stonebridgefarmcsa.com/