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.
Beet and Chevre Salad with Orange-Thyme Vinaigrette
3 beets, tops trimmed to 1″ and roots left intact
1 orange (juiced)
1 orange (segmented and sliced)
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
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.