Saturday, June 30, 2012

Strawberry Beet Salad



2 fist sized beets (*roasted)
1 lbs of strawberries
4 (or more) ounces of fetta cheese
1/4 (or more) cup of roasted walnuts
arugula

dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tbsp agave nectar
garlic
salt
pepper

* To roast the beets, set them in a oven safe dish and fill the bottom inch with water cover and bake for an hour or until the beets can be easily poked with a fork.  Let them cool and rub the skin off of them.  They are ready to be used.

Place the walnuts in a dry hot pan and "fry" on the stove until the skins darken and they are wonderfully aromatic.  Remove from heat.
Chop the beets and strawberries into equal sized pieces. Put on a bed of arugula. Since arugula is a peppery green, use as much or as little as you like.  Sprinkle with the feta and walnuts.

Prepare the dressing.
Whisk together the vinegar, oil, agave nectar and add garlic, salt and pepper to taste.

Pour the dressing over the salad.  Toss and enjoy.


Well, it has been a crazy month full of fun and family.  I wanted to get this quick salad I created written down before I forgot about it.  Today we are going to have a lazy day. We are going to eat our breakfast, load up in the stroller to walk down town and purchase fresh vegetables at our farmers market and then we might just visit the library before we mosie back home to water plants and collect our eggs.  I wish everyone else a joyful Saturday.






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