Salad Of Hirabara Farm Beets (cf) Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet tops and roots, leaving about 1/4 inch of stem. Rinse beets well to remove dirt. Peel if desired (peeling after roasting is easier), then cut into 1/2-inch wedges. Place beets on a rimmed baking sheet.

Toss beets with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper so they are evenly coated. Spread into a single layer.

Roast beets for 30–35 minutes, stirring or turning once halfway through, until tender and edges are caramelized. Remove from oven and let cool to room temperature (about 15 minutes). If you left skins on, rub skins off with a paper towel once cool.

If you have pre-curried Hamakua macadamia nuts, skip this step. To make curried nuts: in a small bowl toss 1 cup macadamia nuts with 1 teaspoon curry powder, 1/4 teaspoon kosher salt, and 1 teaspoon honey (or neutral oil). Spread on a small baking tray and toast in the 350°F (175°C) oven for 8–10 minutes, stirring once, until fragrant and golden. Cool completely.

In a medium bowl whisk together 1 cup buttermilk, 1 cup Greek yogurt, and 2 tablespoons mayonnaise until smooth.

Add 2 teaspoons minced garlic, 2 tablespoons fresh lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 2 teaspoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until fully combined.

Taste and adjust seasoning — add up to 1/2 teaspoon more salt or 1 tablespoon more lemon juice if you prefer brighter acidity. If the dressing is too thick, thin with 1–2 tablespoons cold water or additional buttermilk to reach desired pouring consistency. Refrigerate at least 15 minutes to allow flavors to meld.

In a large mixing bowl combine 6 cups Hirabara Farm select mixed greens and the cooled roasted beets (about 2 cups). Gently toss to combine so the greens are evenly distributed with beets.

Add 1 cup papaya cubes and 1 cup Waimea tomato wedges to the bowl. Gently fold them in, taking care not to crush the papaya.

Sprinkle 1 cup curried Hamakua macadamia nuts and 3 tablespoons thinly sliced green onion over the salad. Reserve a small handful of nuts and a few green onion slices for garnish if desired.

Drizzle about 1/2 to 3/4 cup garlic buttermilk dressing over the salad (start with 1/2 cup). Gently toss to coat the ingredients evenly. Add more dressing to taste, up to the remaining 1/4 cup.

Transfer salad to a serving platter or divide among 4 plates. Garnish with reserved macadamia nuts and green onion slices. Serve immediately.