The first time I tried “living” butter lettuce, I was hooked. We were preparing lunch for my aunt’s bridal shower, all of us women stuffed into the kitchen that spring morning chopping, rinsing, cooking. Assigned to salad duty for the afternoon, Mr. Butter Lettuce and I became fast friends. Soft, delicate leaves, the rich color, and its smooth texture was a far cry from the lettuce I was used to. Plus, it’s harvested with it’s roots intact to keep it fresh all the way to your door {in other words: heavenly}!
I was so happy when Haylie’s recipe called for butter lettuce {and may have done a happy dance inside}. The Roasted Beet Salad was another opportunity to reunite with those lovely greens, and once again, be in the kitchen surrounded by family and the aromas of another great meal.
While the book’s recipe calls for both hazelnuts and hazelnut oil, I opted for whole pecans {candied in brown sugar}, olive oil, and red wine vinegar in place of sherry vinegar.
ROASTED BEET SALAD
4 roasted beets {small will work fine}
3 cups butter lettuce {I used one head}
1/4 cup cracked hazelnuts {or candied pecans}
1-2 tbsp goat cheese
1 tbsp olive oil
1 tbsp hazelnut oil {or another drizzle of olive oil}
1 tsp sherry vinegar {or red wine vinegar}
1/2 tsp honey
sea salt + black pepper
I bought my beets pre-packaged, but would have preferred to bake them myself as they are much prettier {next time}! To roast, scrub whole beets clean and remove any top greens. Place on an aluminum foil baking sheet with a small rub of olive oil and salt. Cover tightly with another sheet of foil for about an hour {50-60 minutes} at 400 degrees. Test doneness by inserting a fork into the flesh; if it slides out easily, they’re done, if not, stick them in again and continue to roast until tender. Allow them to cool a bit before removing the skin {be warned: you may want to use gloves as they stain like crazy}. Slice up, and you’re ready to go! Layer beets over the butter lettuce on a large plate, add in the nuts, and goat cheese crumbles.
THE DRESSING
Using a lidded mason jar, combine the olive oil, hazelnut oil {if you use it}, vinegar, honey, sea salt and pepper and shake in the jar to mix. Create as much dressing as you like, or serve on the side. Ta da!
This salad is best served on a platter. Allow guests to pick up whole leaves with their hands, including as many toppings as they want, and cut it on their own plates.
It’s fun, unique and a beautiful take on salad! I hope you get to share this with the important people in your life!
xoxo