Recipe

		Mixed Greens with Beets and Cucumbers
		Serving Size - 6
		Prepared By - Kathleen & Troy
		Recipe Rating	Printer Friendly Recipe

2 Beets

1 Cucumber, peeled, halfed lenghwise and seeded

2 Heads Butter Lettuce

1 Small head Radicchio

2 Heads Belgian Endive

1/3 C Walnuts, toasted with sugar and chopped

FOR THE DRESSING:

1 Shallot, finely chopped

1 Tb Whole Grain Mustard

2 Tb Lemon Juice

2 Tb Balsamic Vinegar

3/4 C Extra Virgin Olive Oil

Salt and Pepper

2 Tb Itailan parsley, finely chopped

Bring a saucepan ¾ full of water to a boil. Meanwhile, trim off all but 1/2 “ of each beet stem. Do not cut off the root ends. Add beets to boiling water and cook until tender but slightly resistant when pierced, 25-35 mins. Depending on their size. To make the dressing in a bowl, combine the shallots, mustard, lemon juice and vinegar and whisk to mix. Slowly add the olive oil, whisking consistently until completely blended. Whisk in ½ tsp salt, ¼ tsp pepper add parsley. Taste and adjust the seasoning. Set aside. Drain the beets and when cool enough to handle trim off the stems and roots. Peel the beets, then finely chop them and set aside. Cut the cucumber into slices 1/2 “ thick and set aside. Core, separate into leave, and tear into bite size pieces the butter lettuce and radicchio. Thinly slice the endive. In a large bowl, combine the lettuce, radicchio and endive. Drizzle half the dressing over the greens and toss to coat. Divide the greens evenly among 6 plates and top each serving with a beet and cucumber. Sprinkle the toasted walnuts over the top. Pass the remaining dressing in a bowl.