This recipe was created in partnership with The Local Love Project.
This recipe will capture the freshness of your vegetables while giving a diversity in textures. The beets sweetness complements the rapini and the bitter dressing rounds the flavors out.
Ingredients
- 1 bunch fresh rapini
- 3 tablespoon Extra-Virgin Olive Oil (EVOO)
- 1 pinch kosher salt
- Dusting black pepper
- 4-6 each fresh beets
- 6 tablespoons EVOO
- Dusting kosher salt
- Dusting black pepper
- ½ cup Apple Cider Vinegar
- 1 cup mayonnaise
- 1 teaspoon mustard powder (can substitute prepared mustard if you don’t have powder)
- ¾ cup chopped onion
- ½ cup local honey
- ½ bunch flat leaf parsley, stems removed
- ¼ teaspoon kosher salt
- ¼ teaspoon black ground pepper
- 1/3 cup avocado oil (or your favorite salad oil)
Preparation
Rapini is a unique vegetable, closely related to turnips, although visually they look closer to broccolini or chard. When cooking this recipe, you want to be cautious to fully cook the vegetable, but not over cook to the point that it will be mushy. When it turns bright green, it is just about done.
Wash the rapini and pat dry
In a medium skillet pan, heat the EVOO and add the greens. Using metal tongs, rotate them around until they are wilted and soft.
Add the salt and pepper to taste.
Set aside and allow to cool in the refrigerator
Remove the stalks and leaves from the vegetable. Thoroughly wash each piece. Using a vegetable peeler, peel the entire bulb. Slice into ¼ disks.
Place the slices, single layer, onto parchment paper or silicone mat on a baking sheet. Drizzle the oil and dust each piece with the salt and pepper.
Place into oven at 400 F and cook 15-20 minutes. Allow to cool in the refrigerator.
Using an immersion blender or food processor, puree together all ingredients EXCEPT the oil. Once a smooth texture is formed, “stream” the oil into the dressing while being blended/processed. Dressing may need more salt to taste.
Store in refrigerator up to 2 weeks.
To assemble plate:
Spread wilted rapini on your plate. Arrange roasted beets on top of the rapini. Drizzle the prepared vegetables with your homemade dressing.
You can add goat cheese, toasted nuts or fresh berries as a tasty garnish
