good food + awesome travel & occasional odd bits

Month: March 2012

Destination: Palm Springs, CA

Destination: Palm Springs, CA

While the weather was blah and rainy here, we skipped off to Palm Springs for a quick overnight get away. It was a warm 80 something degrees and actually got quite hot. We went all out and took all of our little guys so it […]

Happy Friday from the raggedy wolf

Happy Friday from the raggedy wolf

Meet my black-eyed demon. He loves these warmer and longer days, takes us for walks, and keeps us busy. This silhouette makes me laugh because he looks like a raggedy little wolf. This guy is looking forward to celebrating Friday and having a blast this […]

Beet Salad with Orange-Thyme Vinaigrette

Beet Salad with Orange-Thyme Vinaigrette

 

This week’s farm box was filled with surprises again, except for the cabbage. What am I going to do with another cabbage cone??? More exciting vegetables included a bunch of beets which I roasted and made a quick salad from. Fresh chevre and beets are refreshing with an orange-thyme vinaigrette and garden greens.

I should have used the beet greens, but decided to chop them off and give them to the ladies instead. Although the ladies love eating the tops, the dogs enjoy them more. I’m not sure why, but the dogs really love bitter greens and vegetables.

These oranges were super sweet and a welcome compliment to the beets. Here’s to changing things up a bit and trying something new.

Beet and Chevre Salad with Orange-Thyme Vinaigrette

3 beets, tops trimmed¬† to 1″ and roots left intact

olive oil

salt

pepper

chevre

1 orange (juiced)

1 orange (segmented and sliced)

fresh thyme

lettuce

apple cider vinegar

Roast the beets:

Place beets in a baking dish with just enough water to cover the bottom of the the pan. Drizzle in olive oil, cover with foil and roast in a 350 degree oven for 45 minutes or until tender.

When beets are done and cooled, peel skins off with a pairing knife and slice into wedges.

Make the vinaigrette:

1 tsp apple cider vinegar

juice of 1 small orange

2T olive oil

thyme

Place all ingredients in a small jar and shake well to emulsify, set aside.

Compose the salad:

Toss the lettuce greens with the vinaigrette and arrange on a plate. Add the sliced oranges, small mounds of chevre and beets. Sprinkle with salt and pepper to taste. Enjoy immediately.

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