Tuesday, July 24, 2012


Today in food-news...  beet salad.

It's basically the standard beet salad that we make without even thinking about it these days.

Take some beets, roast them in an oven at 400ish for a while.  Peel, cube.

Toss with toasted walnuts, chopped parsley and either feta or ricotta salata (hard crumbly cheese, a nice blue would probably work too, but not too stinky)

Then, salt & pepper and a nice vinaigrette.  Do everything to taste.

While it takes about 90 minutes, most of that's roasting the beets and letting them cool.

It's really only 15 minutes of actual work, although I turn my hands pink every time when I'm peeling and cutting the beets.

Also, we cut up and slurped down some melon we got at the Trenton farmer's market.  There's about half left, it sounds like what I'll be eating tomorrow...

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