Miner's Lettuce Salad with Citrus and Beet

Miner's lettuce salad with roasted beets, grapefruit, nuts and kumquats

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Miner's Lettuce Salad with Citrus and Beet

This Citrus, Beet and Miner’s Lettuce Salad Recipe will nourish you during the transitions between seasons, and a wonderful way to highlight the foraged wild green.

Prep Time45

Total Time45

Course: Salad

Cuisine: American

Keyword: Foraged Food, Wild Food

Servings: serving

Author: Ashley Adamant

Ingredients

1 Beets
2 tbsp Olive oil divided
1 Red grapefruit thinly sliced into wheels and peeled
1 Orange thinly sliced into wheels and peeled
10 kumquats thinly sliced
1/4 cup cashews toasted and broken into bits
4 cups Miner’s Lettuce

Instructions

Preheat oven to 400 degrees.
Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with 1 tbsp 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 and top with remaining 1 tbsp olive oil, adding salt and pepper to taste.
Enjoy!

Notes

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.

Nutrition