From Market to Plate: Beet & Strawberry Salad with Creamy Poppy Seed Dressing
We're drooling over the juiciness of this salad created by local chef Fran Hill of On My Plate food blog fame. You can find the onion, beets, and herbs you need for it at this week's Burke Area Farmers Market! You'll also find The Dakota Cuban Food Truck, First Fidelity Bank's temporary tattoo parlor, and lots of vendors!
Beet & Strawberry Salad with Creamy Poppy Seed Dressing
1 pound small red beets (about 3 tennis-ball-sized), cleaned and trimmed
1/2 cup water
1/4 cup finely chopped red onion
1 medium lemon (zested and juiced)
1 1/4 teaspoons granulated sugar, divided
1 teaspoon kosher salt, divided
1/4 cup sour cream
2 tablespoons extra virgin olive oil
1 1/2 tablespoons poppy seeds
1 teaspoon Dijon mustard
Freshly ground black pepper
1 pound strawberries, cleaned and sliced about 1/3-inch thick
2 tablespoons white wine vinegar, divided
4 tablespoons chopped fresh parsley OR cilantro OR dill OR fennel fronds OR basil OR mint (or combo)
Heat the oven to 425°F.
Arrange cleaned and trimmed beets in a baking dish and add 1/2 cup water. Cover tightly with aluminum foil. Roast until tender and a paring knife slides through easily, about 1 hour.
Combine red onion, the zest of the lemon, the juice of same lemon, 1/2 teaspoon sugar, and 1/2 teaspoon kosher salt in a mason jar. Stir to combine and set aside to macerate for 10 minutes.
Add 1/4 cup sour cream, 2 tablespoons olive oil, 1 1/2 tablespoons poppy seeds, 1 teaspoon Dijon mustard, and a few grinds black pepper to the macerating red onions. Tighten the lid on the jar and shake to combine.
Add sliced strawberries to a medium bowl with 1/2 teaspoon sugar, 1/4 teaspoon kosher salt, and 1 tablespoon white wine vinegar. Stir well to combine and set aside.
When roasted beets are cool enough to handle, use a paper towel to rub the skins off. Halve the beets, then cut into half-moon slices about 1/3-inch thick. Transfer to another medium bowl, add the remaining 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, and 1 tablespoon white wine vinegar. Stir well to combine.
Let the strawberries and beets sit at room temperature for at least 10 minutes, stirring occasionally. Transfer the strawberries to the bowl with the beets and gently stir to combine.
To assemble the salad, arrange beets and strawberries on a plate. Spoon some of the dressing over the top, sprinkle with chopped herbs and serve immediately.