Citrus, Beet and Miner’s Lettuce Salad

 

Miner’s lettuce doesn’t keep well when mixed with other ingredients, so if you are making a large salad for several servings, store the citrus and beets separately from the miners lettuce. The beets will likely turn everything pink, but the flavors are delicious when melded together. Let come to room temperature again before serving. Miner’s lettuce also doesn’t store well, and should be used within a day or two of harvesting.

 

Beets

Olive oil

Red grapefruit, thinly sliced into wheels and peeled

Orange, thinly sliced into wheels and peeled

Handful kumquats, thinly sliced

Handful cashews, toasted and broken into bits

Several handfuls Miner’s Lettuce

 

Preheat oven to 400 degrees. Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size. Let beets cool and then peel, then slice into wheels. Layer beets, citrus, and miners lettuce in a bowl or on a platter. Sprinkle with cashews.