Thanks to CSA volunteer Emily Bergner for this delicious salad recipe!
5 baby beets, stems removed, peeled and shaved thin
½ large pink grapefruit
½ tablespoon raspberry or red-wine vinegar
Salt, to taste
2½ tablespoons extra-virgin olive oil, plus extra for drizzling
8 ripe strawberries
Black pepper, to taste
2 under-ripe strawberries (optional)
1 stalk rhubarb, washed, peeled and chopped into ¼-inch pieces
4 cups sorrel leaves or watercress, washed and dried
In a medium bowl, toss beet slices with the juice and zest of the grapefruit half, vinegar, a pinch salt and 1½ tablespoons olive oil. Let marinate until beets soften and lose their astringency, at least 15 minutes.
Cut ripe strawberries in halves or quarters, depending on size. Toss with 1 tablespoon olive oil, a squirt lemon juice, and salt and pepper, to taste. Slice under-ripe strawberries ¼-inch thin, if using.
Prepare the rhubarb sauce: In a food processor, pulse rhubarb with 2 tablespoons water until a purée with the consistency of applesauce forms. Pass mixture through a fine mesh strainer if rhubarb appears stringy.
Just before serving, strain marinated beets. They will still be slick with marinade. Toss beets with strawberries and greens in a medium bowl, making sure everything is lightly coated in dressing from the strawberries and the beets. Adjust seasoning with extra olive oil, lemon juice, salt and pepper, to taste.
To serve, put a dollop of rhubarb purée at the center of each plate. Mound the salad over it and serve immediately.