Recipe by Patrick DuPays of Z Cuisine in Denver. From “Colorado Organic,” by Jennifer Olson. The recipe calls for Abbondanza Farm beets and onions, Cure Organic Farm greens. Serves 4.
Ingredients
FOR Z MIX
1/2 tablespoon Herbes de Provence
1 tablespoon whole peppercorns
1 tablespoon fennel seed
1 tablespoon cumin seed
FOR SALAD
2 pounds baby beets
1 teaspoon kosher salt
4 tablespoons extra virgin olive oil
4 cloves garlic, smashed with skin on
2 cups mixed baby greens
1 small sweet onion, sliced thin
1 pound baby turnips, sliced thin
1/4 pound blue cheese
Directions
Z Mix: In a clean coffee grinder, blend ingredients to desired texture.
Salad: Preheat oven to 375 degrees. To prepare the beets, cut leaves and stems off, leaving an inch of stem. Clean beets well with a vegetable scrubber and cut off the root tip. Layer a sheet of foil, then a sheet of parchment paper. Place beets on the parchment paper and sprinkle with 1 teaspoon kosher salt, olive oil, garlic and Z mix. Seal beets by closing parchment and foil like an envelope. Bake for 45 minutes to 1 hour.
Let the beets cool to room temperature. Toss greens with 2 tablespoons of olive oil and add them to a large serving platter. Slice the beets thinly and lay them slightly overlapping each other on top of mixed greens. Lay sliced onions and turnips on top of the beets and greens. Drizzle the remaining olive oil over the entire plate and sprinkle with crumbled blue cheese.
