The most delicious vegetables are homegrown. The second most delicious are local, organic, and sold to you by truly fantastic people. At my local farmer’s market in DuPont Circle, Washington DC, there are over 50 stands selling everything from sorrel (looks like spinach, tastes like a lemon) to juicy apricots.
This weekend I headed over to pick out my produce for the week. I like to start my grocery shopping at the farmer’s market and then head to Whole Foods to fill in the blanks- think bananas, avocados, nut milk, etc.
I was immediately enthralled with a stand selling salad greens. They looked especially fresh and delicious. From that point, I explored the rest of the stands in search of other stand out vegetables. BOOM, Monday night dinner.
I also grew the basil used in this recipe in my indoor Aerogarden. It’s so cool to grow my own herbs in a studio apartment in the city!
Ingredients (serves 2 as a meal, 3 as a side)
For the salad
- 1/2 lb mesclun greens
- 3 small golden beets
- 1/4 lb sugar snap peas
- 1 large sweet onion
- 1/2 tbsp olive oil
- 1 tsp garlic powder
- handful of fresh basil (optional)
For the dressing
- 2 tbsp lemon juice
- 2/3 tbsp light honey or agave
- 1 tbsp olive oil
- salt and pepper, to taste
- Run your mesclun greens under warm water. This will not only clean off any debris, but also break down the fibers and start the wilting process. Set aside.
- Preheat oven to 350 degrees.
- Peel beets and cut into bite sized pieces. Toss with garlic powder and half the olive oil. Roast for approximately 30 minutes, tossing occasionally.
- Mix all dressing ingredients and pour over mesclun greens to soften.
- In a small pan, heat up the remaining olive oil. Dice onion and cut the ends off the snap pea pods. Saute onion until transluscent. Add snap peas and continue cooking until the veggies are done.
- Mix beets, snap peas, and onions with salad greens. Top with basil. Serve.
- To make this recipe fully vegan, replace honey with agave or other sweetener of choice.
- If you are a die hard carnivore, feel free to pair this side salad with chicken or other protein of choice. Free range and vegetarian, please!