Yummy Beet Salad
6 golden beets
1/2 cup pecans
4 cups greens
2 Tbsp. fresh lime juice
2 Tbsp. good olive oil
1 tsp. fresh herbs, such as dill
Wash beets, cut off the head & tail and steam until tender, about 20 minutes. Let cool.
Toast pecans in a skillet, stirring frequently, until fragrant.
Mix together lime juice, olive oil and herbs.
Peel beets and cut into matchsticks. Toss with a little of the dressing. Let stand anywhere from 10 minutes to two days (refrigerated, of course!).
To serve, mix together beets, pecans and dressing.
Recipe courtesy of the Davis Food Co-op