GRAND RAPIDS, Mich (WOOD) - Strawberries are such a delicious and nutritious fruit, and they are perfectly in season at Family Fare . Bring home some berries and give a new recipe a try from At the Table with Amy Sherman of WOTV 4 Women and Family Fare. Joy took a trip to Family Fare in Metro Village to check out the fresh seasonal berries and to see what Chef Amy Sherman could do with them. Strawberries, raspberries and blueberries are all buy one, get one free with your Family Fare Yes card. Enjoy a sensational summer meal with them today!
Amy Sherman's Roasted Beet and Blueberry Salad
To roast beets:
about 2# red beets (3-4 large)
about 2# yellow beets (3-4 large)
Preheat the oven to 425 degrees. Wrap the red beets in foil and the yellow beets in foil and place both packages on a sheet tray in the oven. Roast until tender. This can take between one hour to an hour and a half, depending on the size of the beets. Let the beets cool. When cool enough to handle, slip of the skins and discard. Separately cut the beets into a large dice and put in separate bowls. This can be done the day before and store the beets in the fridge until ready to use.
For the salad:
4 cups lettuce
1 pint blueberries
4 oz goat cheese
1/2 cup roasted pistachios, chopped
1 large shallot, minced
3 TBLS rice wine vinegar
1 TBLS dijon mustard
1 tsp coriander, toasted and ground
1/4 cup extra virgin oil (or pistachio oil if you have it)
salt and pepper
To make the salad dressing, combine the shallot with the vinegar and let sit for five minutes. Add the mustard and coriander and then whisk in the oil. Season with salt and pepper.
Pour a few tablespoons over each bowl of beets and stir well. On a large platter, lay out the arugula. Top with the beets, crumble the goat cheese, and sprinkle the nuts over the top. Drizzle more viniagrette over the salad, if you would like.
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