First let me say thanks to those of you who have hung in there during my “slow blogging season”. I just realized that I only did 2 posts in all of April, which makes me sad. Good news is that my lack of posting, in this case, means that I’ve been quite busy, as mentioned before. And I’ve added even more since that last list was made, so THAT means I have lots and lots of photos and news to blog about, which I hope will be good news for you.
Today I’ll start with a quick and delicious recipe that I tried tonight.
Something that I LOVE about the internet (and Google in particular) is that I can type in a couple of ingredients that I have on hand and find a recipe that uses those exact ingredients. In this case I have fresh peaches that were picked at the Queen Creek Peach Festival (more on that in a future post) and some freshly roasted beets that I wanted to use in a salad. So…I Googled “peach and beet salad” and this is one of the recipes that I found.
The original salad recipe can be found here at the PCC Natural Markets site. As usual, I tweaked it to fit the ingredients that I had on hand. You can check out the recipe for ideas on quantities and other options. Here’s what I used.
crumbled goat cheese
sugar snap peas
I’m sure the dressing in the recipe would make it even better. But instead of the dressing, I merely drizzled a little bit of Blood Orange Balsamic Vinegar over the top of the salad and it was great! I found the vinegar at our local Sprouts Farmer’s Market. Fresh, healthy and a great combination of sweet, salty, fruits and veggies. Mmmm! Great way to ring in the unofficial beginning of summer! (We’re creeping closer and closer to our 100 degree days after all.)
I hope you get a chance to enjoy this salad sometime this summer.
By the way, I was raised on canned beets, which was really all I knew (and loved) for decades. In the last few years, I’ve tasted more fresh beets in restaurants and on salad bars and recently decided to oven roast some fresh beets of my own. If you like beets or enjoy trying new foods, please give them a try. They’re SO MUCH better tasting than canned and certainly more nutritious. The last time I roasted them, I served them warm from the oven drizzled with a good balsamic vinegar. You would think that the vinegar would make them taste tart, but it actually brings out the sweetness of the beets and makes them sweeter! They are delicious hot or cold!
Let me know if you like beets and how you like to serve them. I can always use new ideas. Thanks!