- 6 cups mixed greens
- 1 pound red beets
- 2 tablespoons olive oil
- 1 teaspoon ground anise seed
- 3 tablespoons sherry vinegar
- 1 tablespoon orange zest (fresh)
- 3/4 cup red wine vinegar
- 4 tablespoons agave syrup (or brown rice syrup)
- 1 bay leaf
- 10 allspice berries
- 5 cloves
- 1 sliced red onion
For the marinated beets
Preheat oven to 400º F. Place beets in an oven-safe dish. Roast beets, uncovered, for approximately 1 hour depending on their size. Check beets with a knife to determine doneness. Cool beets slightly and peel with a knife, scraping the skin off. Dice beets and mix with the remaining ingredients. Allow to cool, uncovered, in the refrigerator.
For the pickled onions
In a stainless steel saucepan bring all ingredients to a boil. Reduce heat and cover, stirring onions occasionally until they are softened, about 10 minutes. Cool and serve.
For the salad
Combine 6 cups mixed greens, washed and dried, with marinated beets (recipe above) and pickled onions (recipe above). Toss with sherry vinaigrette.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member