New Lettuce, Beet And Granola Salad

New Lettuce, Beet & Granola Salad

Growers are always finding new ways to entice us to eat our greens. Two relatively recent additions to the produce aisle, soil-planted living lettuce and packages of whole heads of assorted mini lettuces, stay fresher longer than tubs of mixed greens. And like tubs of mixed greens, the lettuces are complementary to each other, often containing both sweet and slightly bitter leaves. In both cases, the lettuces aren’t the same-old, same-old. Look for tubs containing four small heads of lettuce from California or, better yet, living lettuces in biodegradable pots from Ontario.

3 medium-size beets, about  12 oz (340 g) total weight
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper

SAVOURY GRANOLA
1/2 cup (125 mL) roughly chopped shelled raw pistachios
1/4 cup (60 mL) roughly chopped skinned hazelnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) za’atar
1 cup (250 mL) old-fashioned rolled oats
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 1/4 tsp (6 mL) salt
1 egg white
1 large red grapefruit, including 2 tbsp (30 mL) of its juice
1 tsp (5 mL) agave syrup or honey
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper to taste
8 cups (2 L) torn soil-planted living lettuces (about 2) or mixed mini lettuces
2 oz (55 g) crumbled, unripened goat cheese

Directions:

1 Preheat oven to 425°F (220°C).

2 Place beets on a piece of foil large enough to enclose; drizzle with olive oil and season with salt and pepper. Wrap snugly and roast in preheated oven for 60 minutes or until tender. When cool enough to handle, peel beets and cut each into 8 wedges; set aside.

3 Reduce oven to 350°F (180°C).

4 Combine all granola ingredients in a large bowl; stir to thoroughly coat dry ingredients with the wet. Turn out onto a large parchment-lined baking sheet and cook in preheated oven for 30 to 35 minutes or until darkly toasted. Let cool.

5 Using a sharp knife, peel grapefruit and cut into segments, leaving the membranes behind. Cut each segment into 3 pieces and set aside in a small bowl. Squeeze remains of grapefruit over a small bowl and measure out 2 tbsp (30 mL) juice; discard membranes and any excess juice.

6 Whisk in agave, salt, red wine vinegar, then extra virgin olive oil. Season to taste with pepper.

7 Add greens to a large bowl; dress with half the dressing. Toss beets with remaining dressing and top greens with beets, grapefruit segments, then cheese. Sprinkle with about half the granola (save the rest for another use) and serve immediately.

Serves 4 to 6