Happy Monday! I'm back from Chicago, where I was there for a convention from Tuesday evening until Sunday afternoon. It was a lot of work, a lot of fun, and not a lot of sleep! I unpacked last night, but still working to get back in the swing of things, which includes blogging.
Here is our 3rd crop share which includes:
Cabbage
Basil
Salad mix
Snow peas
Green garlic
Beets
Garlic scapes
Broccoli
Dill (ick)
Using the beets, we made a beet salad on top of arugula with a blue cheese vinaigrette.
Beet and Arugula Salad with Blue Cheese Dressing
(4 servings)
3 bunches fresh arugula, washed and trimmed
¾ cup crumbled blue cheese
¼ cup champagne vinegar
½ cup olive oil
2 cups beets, peeled, diced and cooked
½ cup thinly sliced celery
1 tsp salt
1 tsp pepper
½ cup toasted walnut pieces
In a bottle or bowl, whisk vinegar and olive oil together. Add ½ cup blue cheese and combine. In a large bowl, toss ½ cup with arugula and arrange on salad plates. In the same large bowl, toss beets, celery, salt and pepper with remaining dressing; spoon over arugula. Sprinkle each serving with walnuts and additional blue cheese.
"Just beet it." Welcome back from my hometown... nice that you checked in with the cool crop share. It all looks beautiful! i have to laugh about dill... count me in as not a fan of that as well. At all! Ick indeed. i'm also anti-cilantro, for what it's worth. Your salad is lovely!
ReplyDeletecrop shares really force you to get your fiber, eh? I want to try this next year.
ReplyDeletewow. that is a beautiful salad. unfortunately, ever since i did a juice fast i HATE beets. so sad becuase i used to love them
ReplyDeleteThat salad is simply gorgeous! I'm drooling over all your cropshares over here!
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