There are many ways to prepare a salad, eat it and love it too. The most delicious is freshly made with a variety of mix greens and herbs. A piece of advice is to buy your greens and herbs as fresh as you can. Do not buy too much as they will spoil overtime – – leaving you with a guilty feeling as you throw them away; not to mention that every time you throw food away you are throwing away money that could have been saved or used to buy something else.
Be savviest in the kitchen by utilizing everything without sacrificing quality and health. A cheap way to buy good salad and healthy products is in the green market or local farms.
One of the many reasons I love the spring and summer in NYC is because of the green markets. As soon as the local market start to fills up with more veggies and fruits in early spring and at the beginning of each summer my kitchen is transformed. We start to eat more of mostly of the same things which basically mean lots of beets, carrots, kale, fresh onions, garlic, all kinds of lettuces, radishes, parsley, basil and lots of cilantro.
My fridge is always filled with bags and bags of greens, chimichurri sauce, green sauces and pesto. Chimichurri, pesto and salsas are great ways to extend the lives of your fresh greens and vegetables.
So in the middle of all this and with all these greens I decided to try this version of the everyday green salad. Hope you give it a try because it is delicious.
- For the beets:
- 4-6 beets, baked
- 1 teaspoon za'atar
- Extra olive oil
- Salt and black pepper
- 1 cup water
- Greens and Herbs:
- 2 cups cilantro leaves
- 2 cups basil leaves
- 2 cups parsley leaves
- 1 cup dill
- 1 cup mint leaves
- 3 cups water crest, lettuce or arugula (at your preference)
- ½ pound fresh feta cheese
- For the Dressing:
- ¼ cup olive oil
- 2 tablespoons lemon or lime juice
- 1 teaspoon za'atar
- Salt and black pepper (to taste)
Bake the Beets:
Start by baking the fresh beets. Clean and wash the beets and place them in a baking tray. Season them with olive oil, salt and black pepper. Add a cup of cold water. Bake until tender. When ready cool them down then slice them and season with olive oil and za'atar. Set aside.
Make the dressing:
In a small bowl, whisk the olive oil, lime juice and Za’atar together. Season it to taste with salt and freshly ground black pepper.
Combine the greens:
In a large bowl, combine the cilantro, basil, parsley, dill, mint and water crest. Just before serving coat the salad with the dressing. Mix well. Place the beets and feta cheese on top of all the greens or in separate bowls. Serve immediately.
Note and Tips:
You can wash and clean all your greens-herbs ahead and refrigerate for later. The dressing can be made up ahead. The beets can also be baked days before making the salad.
Beet Leaves-green= these are edible so don’t throw them out. The leaves are great, sautéed them with garlic, freshly ground pepper, salt and olive oil. They are also wonderful in your morning green smoothie and delicious when added into soup.
Za'atar= is a mix of Middle Eastern herbs that can be substituted by oregano, thyme or marjoram.
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