Reprinted from The Weekday Vegetarians. Copyright © 2021 by Jenny Rosenstrach. Photographs copyright © 2021 by Christine Han. Published by Clarkson Potter, an imprint of Random House.
Jenny Rosenstrach says that simplifying dinner is her mission. Three cheers, Jenny! We’d fill a Coupe with this won’t-take-forever-to-make salad for a satisfying meal or plate a smaller portion for a first course. The beans and pistachios give it some heft, the strawberries, some sweetness, and as for the beets, we love when beets are part of the dish without always having to be the main attraction.
Strawberry Feta Salad with Beets & Beans
1 pound medium beets (about 5), any color, scrubbed and trimmed, or 2 cups precooked whole beets (about 10 ounces), sliced into coin-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper to taste
1 large head Bibb lettuce, torn into pieces (8 cups)
1 ½ cups strawberries, washed, hulled, and sliced
1 ½ cups cooked gigante beans (or butter beans) or 1 (15-ounce) can, rinsed and drained
1 cup crumbled feta cheese (about 4 ounces)
1⁄3 cup crushed pistachios
3 tablespoons roughly chopped or torn fresh mint (from about 12 leaves)
1 bunch scallions (white and light green parts only), minced
2⁄3 cup All-Purpose Vinaigrette (see below; use white balsamic vinegar)
1. Preheat the oven to 375°F
2. If roasting your own beets (skip to the next step if you are using store-bought, precooked beets): Wrap the fresh beets in foil and bake for 1 hour 30 minutes. Remove them from the oven, carefully unwrap the foil (the steam will be very hot), and let the beets cool. Once they are cool enough to handle, remove the skin using your hands. (If your beets are fully cooked, the skins should slip off easily.)
3. Slice home-cooked or precooked beets into small chunks or coin-size pieces and toss them in a small bowl with the olive oil, the red wine vinegar, salt, and pepper.
4. In a large bowl, combine the lettuce, strawberries, beans, feta, pistachios, mint, scallions, and beets. Season all over with salt and pepper, then toss gently with the vinaigrette.
Makes 2/3 cup
1 tablespoon Dijon mustard
¼ cup vinegar, such as red wine, white wine, or white balsamic vinegar
1 tablespoon fresh lemon juice
½ teaspoon sugar or honey
Kosher salt and freshly ground
black pepper to taste
1 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, or basil (optional)
1/2 cup extra-virgin olive oil
In a small jar or measuring cup, combine the mustard, vinegar, lemon juice, sugar, salt, pepper, and herbs (if using). Cover the jar and shake vigorously to combine, or whisk the ingredients together in the measuring cup. Add the olive oil and shake (or whisk) again until the mixture is emulsified.