Strawberry & Beet Salad

Season: Spring

Prep time: 15 minutes

Total time: 45 minutes

Makes 4 servings

1 pt. strawberries, in season

2 red radish, or spring turnips

2 golden or red beets, steamed or roasted

whole leaf lettuce, arugula

1/2 cup greek feta

1/4 cup Chervil, chopped see cooks note

1 shallot, minced

sea salt to taste

fresh ground pepper, to taste

5 tbsp. extra virgin olive oil

2 tbsp. fresh lemon juice, or sherry vinegar

Method ~

Roast or steam whole beets until tender, about 30-40 minutes. Can do ahead.

When cool, peel and slice beets in small quarters.

Slice strawberries in half. Slice radishes, or turnips thin.

Add washed, dried lettuces to large bowl and add all other ingredients.

Dressing; In a small bowl add shallots, salt and lemon, or vinegar and let sit for 10 minutes. Fold in fresh chervil, and whisk. Whisk in Olive oil until emulsified. Taste for seasoning and adjust.

Cooks note: Parsley & tarragon, mixed together, can substitute for chervil.

Pour half the dressing, just to lightly coat the salad.

Place in plates or shallow bowls and drizzle a bit more of the dressing on top. Add a bit of fresh ground pepper and serve.