Aside from the larger changes we experienced with our move last fall, we’ve also had some smaller exciting ones. We got a new cat in December. Meet Ruth. She’s super sweet, but also a little salty;) Growling is her favorite!
When spring rolled around, I couldn’t wait to see what would be growing in our yard. We have two large forsythia bushes, lily of the valley, tulips, hyacinth and variety of other beautiful plants. A late bloomer whose buds took FOREVER to open is this stargazer lily:
The bright colors of the blooms are very similar to a bunch of beets we got in our recent CSA box.
These are chioggia beets. They taste the same as regular beets, but are much prettier. I’m a huge fan of beets, especially as a salad topping. While I have some good old standby beet salad recipes, this is one that I came up with using what I happened to find in the fridge one day.
Preheat the oven to 350 degrees. While it’s warming, peel and cube a couple of beets into bite-sized pieces. You may need more if the ones you have are smaller. I suggest about three cups of cubed beets. Toss them in a baking dish with some salt, pepper and olive oil. Roast for 30 minutes or until tender when pierced with a fork. Set aside to cool.
Chop half a cucumber and crumble a cup of feta cheese. Toss with the beets and your favorite greens. Top with a simple dressing – olive oil, white wine vinegar, salt and pepper. That’s it! I love this combination because the beets are a little sweet, but the feta is a bit salty. Sweet and salty – just like Ruth:)
Beet, Cucumber & Feta Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
3 cups peeled, cubed beets
1/2 cucumber, chopped
1 cup crumbled feta cheese
6 cups of your favorite lettuce
2 Tbsp olive oil, plus more for tossing beets
2 Tbsp white wine vinegar
Salt & Pepper
Preheat the oven to 350 degrees. While it’s warming, peel and cube a couple of beets into bite-sized pieces. You may need more if the ones you have are smaller. I suggest about three cups of cubed beets. Toss them in a baking dish with some salt, pepper and olive oil. Roast for 30 minutes or until tender when pierced with a fork. Set aside to cool.
Chop half a cucumber and crumble a cup of feta cheese. Toss with the beets and your favorite greens. Top with a simple dressing – 2 Tbsp olive oil, 2 Tbsp white wine vinegar, salt and pepper.
Salad
Marta in Michigan 