Roasted Beet Salad
Roasted heritage beets from Montesino, carrots and spring onions over arugula with balsamic vinaigrette, raw milk Morbier and toasted nuts. Based on a recipe included with today’s bushel from Austin’s Farmhouse Delivery..
Trim, peel and dice fresh beets (including some of the tops), carrots and spring onions. Toss in olive oil, season with S&P and roast in a 400 degree oven until caramelized, about 15 minutes. Allow to cool somewhat.
Meanwhile, toast coarsley chopped nuts (such as pecans and pistachios) in a dry skillet. Set aside.
Trim, rinse and dry fresh arugula and spinach. Toss lightly in aged balsamic vinegar and olive oil.
To assemble salad, mound greens on a chilled plate, top with warm roasted vegetables, toasted nuts and cheese. Drizzle a little more vinaigrette over the top.
French Breakfast Radishes
Crusty baguette spread with double Devon cream butter, thinly sliced mild French breakfast radishes (from The Farm at Montesino Ranch), fresh chives (from my back porch), crunchy black sea salt and brown mustard home-sprouts..
