BEET & BLACKBERRY SALAD WITH BASIL-SHALLOT VINAIGRETTE

Serves 4 

This is one of those "happy accident" meals that happened when it was time to clean out the fridge. Gorgeous, summery and a beautiful mix of spicy and sweet. This experiment has become a staple.

INGREDIENTS:

2 large red beets, rinsed
2 large golden beets, rinsed
1 bunch radishes, rinsed
sea salt
1 T olive oil
3 carrots, peeled and sliced
1 bulb fennel
1 pint blackberries, rinsed
4 cups greens (spinach, arugula, watercress - anything you like)
1 head shallot, julienned
2 T fresh basil, julienned
1/4 T sherry vinegar
1/2 cup olive oil
sea salt & freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 350 degrees and prepare a parchment-lined baking sheet.
Coat beets with a bit of olive oil and salt and roast for 35 minutes. Add radishes and roast 25 minutes more. Remove from oven and allow to cool.
Meanwhile, prepare the remaining vegetables.
Prepare the dressing by whisking the last 5 ingredients.
When beets are cool, slice the top and bottom and slip off the skin under running water. Cut into chunks.
Slice radishes into quarters.
Place all ingredients in a large bowl and toss with dressing.