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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (News Flash: my daughter’s making me a new one! Until it’s ready, grab the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of Simply Linked to join the fun!
Food on Fridays with Ann
Beets are back.This week’s CSA delivery included a bunch of beets, so for lunch on Thursday, I recreated LaVonne Neff’s salad made with beets, oranges, goat cheese and sliced almonds (I wrote about it earlier this year, but didn’t have pictures of the salad; only the beets). I even washed some of the beet tops (you know, the leaves or I guess you’d say the “greens”), tore them up and added them to the lettuce.I tossed in pieces of leftover corn cut from the cob.
Drizzled with olive oil and a tiny bit of agave.Sprinkled with sea salt and freshly ground pepper.Voila. A healthy salad that’s hard to beet; er, beat.
Photo by Ann Kroeker
Nice photo and the salad looks delicious. When I was a teen, it was often my job to make the salad for dinner. If we had beets from our garden, I would shred a beet, a carrot and slice radishes along with lettuce and tomatoes. It never occurred to me to add the beet greens to the salad, but that certainly is a novel idea.
I love the idea of grating or shredding the raw beets–that’s a lot easier than roasting and slicing/dicing them up. Easy and healthy idea, Hazel. Thanks!
Oh, and I don’t remember where I heard about adding the beet greens, but if they are young and fresh, they are good raw in the salad; if older, they can be cooked like turnip greens.
Love this exchange of ideas!!
MMmmm, that looks really good. I grew beets last year but had no idea what to do with them. I grew them again this year since I had left over seeds. I’ve only roasted them and they were pretty good. I still have seeds left over, so I’ll plant again next year. I wonder if I can plant them this fall for a fall crop?
Jenny, see Hazel’s and my discussion–they can be grated or shredded fresh right on the salad, like you would carrots. I think that sounds fresh and delicious and will try it next time! I have no idea about planting and growing for a fall crop. Maybe a quick Internet search will answer your question?
A few weeks ago, I shocked my wife and myself and ordered a smoked beet salad at a restuarant. When the server brought it to the table, my wife watched — eyes wide open — to see what would happen. I ate it all; it was that good.
Awesome! I am coming late to an appreciation of beets, surprising my husband. I love you can teach an old dog new taste tricks…tidbits…whatever. And I don’t mean you’re old. I mean that I’m old. Or that our taste buds are “mature.” 🙂
This salad sounds like the perfect summer lunch! Thank you for sharing it, Ann, and for hosting 🙂
What a nice salad. Love beets.
That salad looks s delicious and I absolutely love beets. I wish my would share my love so I can make meals with them more often.
Thank you for hosting!
Thanks for hosting. This is my first time here. I checked out some of the recipes and they look fabulous! Can’t wait to check out all of them.