Summer Beet Salad: Two Ways




I love beets. And that's a good thing, because we get 1-2 bunches of beets every week for the majority of the summer during our farm share. We're in year three of this, so we've become pretty expert at cooking with beets (see Lena's Borscht which turned my mother into a beet believer), but the one dish we make most often with the beets is some sort of salad. So I wanted to post about some of the salads we've made because they are really yummy! They usually involve corn in addition to the beets because New England corn in the late summer is pretty much the best thing ever, and then whatever other vegetables we have from the farm share that seem appropriate.
I apologize in advance for not having exact proportions on anything, we really just used what we had around! I figure you can adjust this to your own tastes/pantries.




Golden Beet Salad With Corn, Cucumbers, And Feta
Salad
4-6 golden beets
6 ears of corn, cooked and taken off the cob
one bunch parsley
1 medium cucumber
1/2 cup pine nuts, toasted
1 small red onion
4-6 oz feta cut into small cubes
Dressing
Olive oil and fresh lemon juice in a 2:1 ratio (two parts olive oil to one part lemon juice)
1 clove minced garlic
Salt and pepper to taste


Beet Salad With Goat Cheese And Sugar Snap Peas
Salad
4-6 beets
1 cup pine nuts, toasted
6-8 oz goat cheese
1 bunch sugar snap peas
small bunch of scallions

Dressing
Equal parts red wine vinegar and olive oil
1 clove of garlic, minced
salt and pepper to taste

Comments

Jimmy said…
Wow. This is quite amazing! Tried it and it tasted great, thanks a lot!

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