Ben Strawbridge

RECIPE COLLECTION

Tarragon Beets Salad

With some green tomatoes on top
With some green tomatoes on top

This was an attempt to copy a salad from Bristol Farms. I ended up modifying it quite a bit from the initial ingredients.

Makes about 4 qts. Lasts for over a week in the fridge.

Ingredients

FOR SALAD
1 5 Beets
2 ½ heart of celery
3 ½ lg onion
4 ¼ cup crushed walnuts
5 1 cup mushrooms (Any mushroom is fine but I like crimini or portobello)
6 1 apple
7 1 tbsp chia seeds
8 Salt
9 Pepper
10 1 cup Farro
FOR DRESSING
11 ¼ cup Olive Oil
12 ¼ cup Balsamic Vinegar
13 1 tbsp Spicy mustard
14 Fresh Tarragon to taste

Method

For Beets (Can be done the day before)
1

preheat

Preheat oven to 425.

2

slice

Cut (optionally peeled) beets into medium thin slices.

3

prepare

On parchment paper covered baking sheet layout beet slices in single layer and pour some EEVO over them and some salt and pepper (too taste, or not)

prepare
prepare
4

bake

Bake for 30 minutes, and let cool in refrigerator.

For Salad Dressing (can be done the day before)
5

shake

In a tupperware with a lid mix all the salad dressing ingredients. Dice the tarragon into smallish pieces, use as much or little as you like, I use about 1 tbsp

For Salad Preperation
6

farro

Prepare farro as directed, I use Bob’s Red Mill, and it takes about 1hr, chill by rinsing in cold water or just stick it in the fridge for a bit (this could be done the day before if you do the beets the day before)

7

dice

Dice celery, apple and onion into small pieces, Cut mushrooms into medium pieces. Slice the beets into smaller pieces, but larger than the others.

dice
dice
8

toss

In a large bowl combine all the ingredients and toss vigorously, adding the dressing slowly as the beets are the main ingredient you don’t want to overpower them.

Next: Golden Beet, Apple, Mango, Banana Smoothie