Beet Salad

Chef Bob's Warm Beet Salad with Arugula and Baby Spinach

GDA Cooking - January 3, 2011

2 large or 4 small beets, roasted & peeled

4 stalks green onion, sliced

6 basil leaves

1 teaspoons thyme leaves

2 cups spinach

2 cups arugula

1/2 cup tomatoes, diced

4 farm fresh eggs, fried

3 tablespoons olive oil

1/4 cup rice vinegar

salt & pepper

To roast beets, slice the end off each end. Set into a roasting pan, cut side up and cut side down. Add 1/2 to 1 cup water into pan and cover with foil. Bake at 350 degrees for 40-50 minutes. Allow to cool 15-20 minutes then rub the skin off the beets. Slice beets or dice beets, your choice.

Saute onion, basil, thyme, and tomatoes in olive oil for two minutes. Add diced beets, spinach, and arugula. Toss for 1 minute. Add salt & pepper and rice vinegar. Divide warm salad on to 4-6 plates. Fry as many eggs as you need. Lay friend egg gently on top of salad.

Put fillets in dish. Combine spices & olive oil in small bowl to make a paste. Rub mixture over fillets. Cover & refrigerate for one hour. Cook on high heat for 5 minutes on each side until cooked through. Serve over black eyed pea cakes.

Process 1 1/2 cups black eyed peas in a food processor until coarsely chopped. Whisk together egg, cumin, & salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs and next 5 ingredients. Stir well to combine. Place 1/2 cup remaining breadcrumbs in shallow dish. Using 1/4 cup measure, shape pea mixture into a cake, dredge in breadcrumbs. Repeat with remaining mixture. Put on baking sheet, cover & chill overnight. Fry in oil for 3 minutes or until golden brown. Drain well & serve immediately.