A good contrast here between the sweetly warm beets, nutty hemp, and tangy goat cheese. Any crisp, slightly bitter salad leaf will work. The English-grown ivory and crimson chicory, crunchy, juicy, and appealing to the eye, works well but the classic white would be just as welcome.

　　

Ingredients

enough for 4

　　

For the Salad

small to medium beets – 8

　　hemp seeds – 2 teaspoons

　　chicory – 7 ounces (200g)

　　goat cheese – 12 to 16 slices

　　a small basket of mustard and cress

　　poppy seeds – 2 teaspoons

　　

For the Dressing

red wine vinegar – a tablespoon

　　Dijon mustard – a tablespoon

　　hemp seed oil – a tablespoon

　　olive oil – 3 tablespoons

　　coarsely chopped parsley – 2 tablespoons

　　

Step 1

Bring a deep pan of water to a boil. Make the dressing by mixing the vinegar and mustard together and then adding the oils. Stir the parsley into the dressing with a grinding of salt and black pepper.

　　

Step 2

Trim the leaves from the beets (save them for cooking like spinach), taking care not to cut the skin. Wipe the beets clean of any mud or sand. Put them into the boiling water and decrease the heat to an energetic simmer. Test the beets occasionally for tenderness, either by lifting them from the water and rubbing the skin—it will peel off easily if the beet is ready—or by testing with a skewer. They should be ready in about thirty minutes, depending on their size and age.

　　

Step 3

Drain the beets and, when they are cool enough to handle, remove their skins. Cut each one into six wedges from stalk to root. Toss gently in some of the dressing and set aside.

　　

Step 4

Toast the hemp seeds in a nonstick pan for a minute or two, until they smell warm and nutty. Separate the chicory leaves and toss gently with some of the dressing. Divide them among four plates. Add the goat cheese, mustard, and cress and tuck in the beets. Scatter the poppy seeds and toasted hemp over the salad.

　　Tender