At Holoholo, we make this salad to use up any leftover veggies that are hanging out toward the end of the week. It’s a great way to turn all the odds and ends from your CSA delivery into something delicious. There really aren’t any rules here — use whatever non-leafy veggies you’ve got on hand, in whatever quantities you like.
Holoholo Hodgepodge Salad
by Jill Nordby, Holoholo General Store
Serving quantity varies
- Holoholo Mission Fig Balsamic vinegar
- Olive oil
Use a garlic press to crush a clove of garlic and whisk with equal parts Holoholo Mission Fig Balsamic vinegar and olive oil. (Whisk the garlic and vinegar together first, then stream in the olive oil while whisking.) If you don’t have our Mission Fig Balsamic, you can use any balsamic. We like this one because of how nicely the fruity, rich fig flavor goes with the beets and contrasts with the herbs.
- Radishes, thinly sliced
- Green beans, any type, thinly sliced on the diagonal
- Purple or green cabbage, shredded
- Carrots, shredded
- Cilantro and/or dill, chopped
- Feta cheese
To prepare the beets: Scrub beets and remove the leafy tops. Trim stems down to about a quarter- to half-inch. (Keep the beet greens and stems to sauté; serve either with this salad, or another day.) Cover with water and bring to a boil. Cover pot and simmer until tender when pierced with a fork (about 45 minutes to an hour). Drain and rub skins off under cold running water. They’ll peel off very easily while beets are still warm. Set skinned beets aside to cool. When cool, cut into bite-sized cubes. (NOTE: You may also roast the beets, if you prefer, although removing the skin seems easier to do with boiled beets.)
Mix together vegetables and herbs. Add dressing and mix again. Add feta cheese, mix and serve at room temperature or chilled.
Cooking note from Jill: Make sure to remove the beet skins while the beets are still warm! Sometimes I just don’t feel like doing it right away, or I get sidetracked, and I regret it later; they are much harder to remove once the beets are cold.
Remember, these vegetables are just suggestions! Use what you like, in whatever proportions you want. If you’re not as comfortable experimenting, and you’d like more specific quantities, here’s what we used to make the batch in the photo and served to rave reviews from our tasting panel:
- ¼ cup Holoholo Mission Fig Balsamic vinegar
- ¼ cup olive oil
- 1 clove garlic
- 4 medium beets
- 8 radishes
- 5 flat green beans
- ½ head purple cabbage
- ½ large carrot
- 2 tablespoons cilantro
- 1 cup feta cheese