Peaches
Beets
Herbs
Mustard Greens
Cane Vinegar
Natural Honey
Goat Feta
Rosemary
Place oven at 375F. Wash all of the beets in a colander until most of the dirt is gone. Line the beets up on a bed of herbs, leftover stems, rosemary, parsley, thyme, etc., fold another sheet of tin foil on top, pinch tight and place in to oven. Start to check the beets periodically after about forty five minutes, they are done when the knife pulls cleanly out of the beet (similar to a potato). Let beets cool for a minute and then peel with an old rag or paper towel. The skin should easily slip away from the beet. Reserve the juices in a bowl for the dressing. Cut peaches in half down the middle and remove the pit. Place peaches cut side up, season with salt, honey, and pepper, then place in oven for twenty minutes at 325F. Wash the greens, and cut into bit size squares. Make the dressing by combining the beet juice, peach juice, cane vinegar, honey and salt. Cut the peaches and beets into half moon shapes. Finely chop a little rosemary, and coat the Feta cheese with the rosemary. Arrange the greens on a plate, and place the beets/peaches around the center, mound the rosemary feta into the center and season the salad with the dressing, but not too much. Each of the components will lend its own natural juices to the salad. And if you want, garnish with some yellow mustard green flowers for a little extra spice.
Beets
Herbs
Mustard Greens
Cane Vinegar
Natural Honey
Goat Feta
Rosemary
Place oven at 375F. Wash all of the beets in a colander until most of the dirt is gone. Line the beets up on a bed of herbs, leftover stems, rosemary, parsley, thyme, etc., fold another sheet of tin foil on top, pinch tight and place in to oven. Start to check the beets periodically after about forty five minutes, they are done when the knife pulls cleanly out of the beet (similar to a potato). Let beets cool for a minute and then peel with an old rag or paper towel. The skin should easily slip away from the beet. Reserve the juices in a bowl for the dressing. Cut peaches in half down the middle and remove the pit. Place peaches cut side up, season with salt, honey, and pepper, then place in oven for twenty minutes at 325F. Wash the greens, and cut into bit size squares. Make the dressing by combining the beet juice, peach juice, cane vinegar, honey and salt. Cut the peaches and beets into half moon shapes. Finely chop a little rosemary, and coat the Feta cheese with the rosemary. Arrange the greens on a plate, and place the beets/peaches around the center, mound the rosemary feta into the center and season the salad with the dressing, but not too much. Each of the components will lend its own natural juices to the salad. And if you want, garnish with some yellow mustard green flowers for a little extra spice.
No comments:
Post a Comment