Today's recipe uses several items from this week's bounty to compose an attractive and delicious salad. Make a little for a side dish, or make a lot for a main course salad.
Use the quantites below for two generous side dish servings:
1 C roasted beets, peeled and cubed
To roast beets: Preheat oven to 350 degrees F. Trim off greens (save for another use). Wash and dry the beets. Wrap in foil (optional). Roast in the oven until a fork or skewer can easily pierce the beet. Cool to room temperature.
2/3 C crumbled feta cheese
2 nugget mandarins, peeled, trimmed of pith
1/4 C nasturtiums, stemmed and torn into pieces
1/2 - 1 t olive oil
1/2 t balsamic vinegar, or more to taste
salt and pepper to taste
1. Place the roasted and cubed beets in a bowl with the crumbled feta.
2. Pull the mandarin sections apart and cut in half or cut the peeled mandarin sections into supremes. [See the recipe for March 16, 2012 on how to cut citrus supremes.] Add to the bowl with the beets and cheese.
3. Add the torn nasturtiums. Toss the salad.
4. Add a small amount of olive oil and balsamic and toss again.
5. Serve by spooning out onto a a salad leaf or two, such as a red butter letuce leaf or a few large leaves from the salad mix. Sprinkle with a little salt and pepper, if desired.
Today's bounty included:
From Sage Mountain Farm: Blue Scotch kale, salad mix, Shiraz beets, green purple Italian garlic, and spring onions;
From JR Organics: Golden chard, mustard greens, and red butter lettuce;
From Weiser Family Farms: Rutabaga;
From Rancho Santa Cecilia: Hass avocados and Golden Nugget mandarins;
From Jaime Farms: Brown onions, mixed bell peppers, free range eggs.
And assorted herbs and nasturtiums from Silver Lake Farms.
Enjoy!
Shelley
