Monday, December 13, 2010

Beet Salad

"For all things produced
 in a garden, whether of
 salads or fruits, a poor
 man will eat better that
 has one of his own,
 than a rich man that has

~J.C. Loudoun

I am so thankful for the fall garden that
continues to fed us so well.

My new favorite salad:
Beet Salad

Cut the tops off three beets and roast the
beets in the oven for 3 hours at 350 degrees. Cool, peel and slice.
[Can do a day in advanced]

Blanch the beet greens in boiling water for 2 minutes. Drain
and squeeze water from greens.

Caramelize a sliced onion in a little butter on medium heat until soft and
tender, at least 15 minutes.

Slice a fresh mango or drain a small can of Mandarin oranges

Mix 1/8 cup red wine vinegar and 1/8 cup olive oil together.

Mix all the ingredients together and let sit an hour.

Top with salt, fresh ground pepper and crumbled goat cheese.

The steps to put this together seem long, but it really isn't hard and
the results are worth it.


1 comment:

  1. Yum, that looks delicious. Thanks for the recipe!