This weekend we had some time to visit our favorite farmers market. We picked up all kinds of fresh fruit and veggies, including strawberries, raspberries, beets, killer garlic, cabbage, and breakfast radishes.
It's been great coming up with recipes to use all of our market finds! We've made strawberry balsamic jam (you'll see that later!), raspberry jelly, a simple cole slaw, and buttered, salted radishes. But my favorite dish that we made over the weekend was a beet and goat cheese salad.
It's so simple, and has rich, earthy flavor.
3-4 large fresh beets
2-3 tablespoons fresh goat cheese
Boil the beets, skin on, until fork tender. Remove them from the water and let them cool until you are able to handle them. Then, and I stress this part, put on gloves (or you will have bright pink hands from the beet juice)!!! Peel off the skin from the beets (it should come off pretty easily).
Trim the ends off the beets and discard. Then slice the beets into thin slices and arrange on a plate.
Dot the goat cheese all over the beets. Add a few sprinkles of fresh lemon zest, then drizzle everything with olive oil. Splash the plate with balsamic, and sprinkle generously with salt. Enjoy!
I come from a long line of good cooks! So it's no surprise that I love to cook, bake, and most importantly- eat! My husband and I are passionate about food (especially when it's local), and this blog is written to share our food experiences, recipes, and thoughts. And now that we have a new daughter, we can't wait to pass on our food traditions to her!
Questions or comments?
Contact me at SprinkleWithSalt AT gmail DOT com