You may recall that Ben and I started a “deck garden” a little over a month ago since our larger garden is a bit much for us to care for at this point in time (that’s the nice way of saying it’s been completely neglected–I know, I feel horrible!).
One of my favorite food combinations is beets, goat cheese and greens. I had been meaning to harvest the last of our beets from the larger garden for a while, and when I realized our mesculin was ready I jumped on it! I even got to add some mint from the garden. Talk about fresh!
Garden Fresh Marinated Beet Salad with Goat Cheese
- a bunch of beets (I know, precise right?)
- a bunch of mesculin lettuce (or any other type of baby green – spinach would be great!)
- 2 Tbsp sherry or red wine vinegar
- 3/4 Tbsp olive oil
- 1 garlic clove (smashed)
- salt + pepper to taste
- ~1/4 c fresh mint
- 1 1/2 oz. goat cheese
Happy beets make happy people! Straight from the source! The freshest organic Pukalani-sun-ripened beets I could find 🙂
Wash ’em and chop the roots and greens (use the greens for another delicious recipe!).
Cut beets into quarters/halves, whichever tickles your fancy.
Bake at 375 degrees until you can pierce them with a fork.
The skins will come off easily with a paring knife once they’re a bit cooler.
Cut them into bite-sized pieces.
Toss beets vinegar, olive oil, garlic, salt and pepper.
Place it in the fridge for a few hours so that the flavors can marinade and be merry!
Loosely chop (or not) mint and the freshest greens you can get.
Break goat cheese into small pieces.
Toss everything together.
Enjoy! Makes two meal-sized servings or four “snack sized” servings.
Nutrition Facts [one half of recipe]
Calories 207 • Fat 9g (can be reduced by omitting goat cheese) • Sodium 204mg • Carbs 20g • Fiber 6g • Sugar 14g • Protein 8g
And now: class time! But I will leave you with a photo I took at sunset last night. It’s a beautiful life we live and there are reminders all around us if we look 🙂