MVCSA – Warm Salads: Pan-Roasted Cabbage and Beet Salad

With the warm weather comes the spring CSA for those of you who subscribe to one. Soon, many varieties of spring greens will become widely available, and unless you think creatively, you risk making your meals tiresome if you only serve variations on the traditional salad, particularly if your CSA box contains greens in abundance. If you don’t subscribe to a CSA, keep your eyes out as spring greens appear at farm stands throughout the Merrimack Valley.    

PAN-ROASTED CABBAGE AND BEET SALAD

Pan-roasting small, young spring cabbages is a great way to turn a farm stand staple into an interesting dish. The normally bitter cabbage will become much sweeter while browning in the pan, and it pairs wonderfully with tender beets and creamy goat cheese. 

Start to finish: 50 minutes
Servings: 4 as a first course 

1 small head of cabbage, cut into quarters (we like to use caraflex cabbage, but any small green cabbage will work well here)
6 baby beets
4 ounces goat cheese, crumbled
1 grapefruit, sliced with peel removed
1/4 cup chopped pistachios
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 400 F.

Wrap beets in aluminum foil and roast at 400 F for 30 minutes or until tender. Set aside to cool.

When the beets are cool, remove from foil and cut in half.

Place a cast-iron pan or heavy-bottom skillet over medium-high heat.

When the pan is hot, add half of the olive oil
(2 tablespoons) and place the quartered cabbages in the pan. Cook until well browned on each side — about 4-6 minutes per side.

Into a small bowl, combine the remaining olive oil, lemon juice and salt and pepper, and whisk to make a dressing.

On a platter, place the browned cabbage, cooked and halved beets, and grapefruit slices.

Drizzle the dressing over the cabbage, beets and grapefruit.

Garnish the platter with the crumbled goat cheese and chopped pistachio.