So after reviewing the box, I’m ready to make a salad, but not with the lettuce. How about something with cooked grains, the Chinese cabbage, and roasted beets? You can use any grain you like here – rice, bulgur, farro, millet, couscous, whatever you have on hand. The cabbage is nice for salad because every bit of that leaf is tender.
Ingredients:
All the beets from this week’s box, stems and leaves removed, scrubbed Vegetable oil 4 cups cooked whole grains, room temperature 4 tablespoons olive oil 4 tablespoons red wine vinegar 1 garlic clove 2 cups thinly sliced Chinese cabbage 1/2 cup finely chopped onion 1/3 cup chopped parsley Salt and pepper 1 cup crumbled feta or goat cheese
Preparation:
Makes 6 to 8 servings
Preheat oven to 350 degrees. Arrange beets in a single layer in a baking dish just large enough to hold. Drizzle with vegetable oil, cover with foil and roast until tender, about 45 minutes. Cool beets and trim them. Slice into bite-size pieces
Put the grains in a large bowl and add olive oil, vinegar and garlic. Stir to combine, then toss in beets, sliced cabbage, onion and parsley. Taste for seasoning. And if you feel it needs more dressing, add more olive oil and vinegar by the tablespoon. Chill. When ready to serve, garnish with cheese.