Candy Cane Beets with Lemon Caper Dressing

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I got three beets in the CSA this week. One was this gorgeous chioggia (candy cane) beet. I roasted the other two but I steamed this one so we could admire the beauty as we were eating it.

makes 2 salads

1 candy cane beet *
8 hearts of green Romaine lettuce *

Chop the greens off the beets. Peel the outer layer and cut off a small amount of the side so the beet lays flat and you can cut rounds to show off the candy cane. Slice as thinly as you can. Steam for 5 minutes and let cool.

Clean and dry the lettuce.

Lemon Caper Dressing
3 tablespoons olive oil
The juice of 1/2 lemon
1 tablespoon Dijon
1 tablespoon capers
S and P

Drain the capers. Whisk the ingredients together. Taste and adjust.

Place the lettuce leaves on the plate. Top with beets. Drizzle with dressing. Enjoy!

* CSA 2013 Week #7

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