real life test kitchen: simple beet salad
One of my go-to lunches on a hot summer day is a refreshing salad, and this beet salad fits the bill exactly. Even I’m not crazy enough to roast beets in my tiny New York kitchen when it’s 80 degrees outside, so I always stock Melissa’s Ready-To-Eat Baby Beets in my fridge. They allow me to get this salad on the table in as long as it takes to poach an egg. To prepare, simply layer a bunch of pea shoots in the bottom of a shallow bowl. Slice the precooked beets into thin rounds and fan out over the shoots. Crumble a bit of goat cheese over the beets, then drizzle with a splash of balsamic. At this point, poach an egg to your desired doneness. Set the egg on top of the salad, add a bit of freshly ground black pepper, and dig in. –Erica P
