September 28, 2009 | Condiments, Fruit, Salads
For whatever reason, I never think to eat beets until it gets to be fall. Each week throughout the summer my produce bag from the farm CSA has some variety of them, but I tend to just stash them in the refrigerator waiting for cooler weather to arrive. It could be that I only like them roasted, and heating up the oven for an hour in the summer to do that isn’t appealing. With the final plums falling from my tree I decided to pull together a meal type of salad.
Toss arugula (or any mixed greens if you like) with your favorite vinaigrette - I made a simple one with extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper – and mound the greens onto a plate. top with sliced roasted beets, plum slices, and goat cheese or feta cheese, then sprinkle it all with freshly cracked black pepper. If you want a little crunch you could add toasted sliced almonds, toasted pine nuts, or croutons. Great lunch, great dinner salad, and easy yet fancy if you want to have friends over!
