August 4, 2020
Hi Everyone,
We’re getting the double whammy this week. As if Covid is not enough, a major storm is headed our way. If you’re stuck inside, do what I do. I cook.
Today’s recipe is perfect for hot weather. It’s a great salad made with fresh beets, walnuts and lemons. The lemons are macerated to tone down their tartness. It’s lovely!
BEET, LEMON AND WALNUT SALAD
1 TBSP sugar
2 large lemons, peeled and sectioned
4 large beets, roasted and peeled
1/2 cup loosely packed fresh parsley leaves
1/4 cup walnut pieces, toasted
1/3 cup goat cheese, crumbled
2 TBSP olive oil (or walnut oil, if you prefer)
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
- Combine the sugar and lemon segments in a small bowl and let it stand at room temperature for 1 hour. Remove the lemon segments from the bowl with a slotted spoon (use the juice for something else, like lemonade).
- Thinly slice the beets into rounds. Arrange the beet slices, lemon segments, and parsley on a large platter. Sprinkle with the walnuts and goat cheese. Drizzle with the oil and sprinkle with salt and pepper.
Serves 6.
HELPFUL HINT: Don’t struggle to peel the beets! Just roast them in a 350-degree oven, cool slightly and the skins will slip right off.
I hope you enjoy this salad and that you weather the storm just fine.
Have a delicious week!
Best,
Judi