I love the farmer’s market. Partly because I’m always discovering new foods. Sorrel is an herb that I’d only ever seen as part of a fish sauce in fancy french restaurants. I’m not sure that I’d ever actually tasted it. But one of my favorite growers started displaying bunches of sorrel this spring along with her other greens and their bright green color caught my eye. They just looked so fresh and vibrant that I had to try some. Sorrel has a slightly tangy, lemony taste so I decided to use it raw as the base for a salad. I combined it with some roasted beets, a little feta, a pinch of sea salt and a drizzle of lemon olive oil. It was so divine that it’s now become one of my favorite go-to’s for summer.
Packed full of potassium, anti-oxidants, Vitamins A & C and iron, sorrel is as good for you as it tastes. High in dietary fiber, it aids in digestion. The potassium (a serving of sorrel supplies 15% of your daily needs) helps to lower blood pressure. The anti-oxidants are good for cancer prevention. The Vitamin C boosts your immune system. The Vitamin A improves eyesight. And the iron boosts energy and prevents anemia. In short, sorrel is a health power house.
So, if you are looking for a new taste sensation that’s heavy on flavor, light on calories and really, really good for you, give this salad a try.
Sorrel Salad with Roasted Beets & Feta
(1-2 servings)
1 bunch sorrel
2 small roasted beets, cubed
1 oz feta
1T high quality olive oil (lemon flavored is particularly delicious)
1T toasted walnuts or hazelnuts, optional
sea salt to taste
Strip off the heavy bottom stem of the sorrel and tear the leaves into bite size pieces. Add your beets, feta, a pinch of sea salt (I like to use Maldon) and the nuts if you’re using them. Toss the salad with the olive oil, taste and adjust accordingly. Serve.
NOTE: There are lots of different types of feta cheese out there. I personally prefer a sheep’s milk feta, and I like to buy mine in the brine (Trader Joe’s has a yummy one). If you can’t find it in the brine at your local grocery store, at least buy your feta as a whole block, not pre-crumbled. It will retain more moisture that way which works better in this salad.
Photo Credit: Jan Sarah Sink
