Sheltering in place means different things for all of us.
I am a chef currently at home, cooking for one. The good thing about writing a recipe for one is that it's easy to size up - no complicated multiplication. I'm eating a lot of beets right now for a couple of reasons. First, of course, is that I like them. Second, they are a very nutritious vegetable prominent at the Farmer's Market right now. In addition to being low in calories, high in fiber, full of vitamins and minerals, folate, and potassium, they support liver detoxification. The greens are delicious too, if they are fresh, you can cook them like spinach. I hear you, there are beet haters out there. I understand - we'll keep you out of the multiplication. For those of you who love beets, this salad is delicious and easy.Beet Salad with McEvoy Ranch Lemon Olive Oil, Balsamic, and Pt. Reyes Original Blue
Ingredients 1 medium-size beet, roasted or boiled until tender and peeled 1/2 cup baby arugula 1/4 cup House-made Original Blue Date Spread or Pt. Reyes Original Blue, crumbled 1 Tbsp. toasted pecans, chopped 2 Tbsp. McEvoy Ranch Lemon Olive Oil, divided 1 Tbsp. Organic Balsamic Vinegar of Modena, divided Kosher salt and chili flakes, to taste Directions- Slice beets thinly, preferable on a mandolin.
- Toss arugula with lemon olive oil just to coat and sprinkle lightly with salt.
- Arrange beets in the center of a plate and arrange arugula around the beets.
- Scatter blue cheese or date spread and pecans around the salad.
- Drizzle with remaining lemon olive oil and balsamic vinegar.
- Sprinkle with salt and chili flakes to taste.
