Hello freshly dug beets, you're coming with me. I love farm stands, especially the ones on the honor system where you put your money in a box. I just peruse all the veggies to my hearts content. On this farm stand adventure I bought cute striped pumpkins, lettuce, beets, butternut squash and a basket of small tomatoes. Very rewarding, I'll definitely return. I made a fresh salad from my finds, the beets and a bag of lettuce. I steamed the beets, that went quickly as the beets were so fresh. I tossed the lettuce in a bowl with extra virgin olive oil, balsamic vinegar, sea salt and freshly ground black pepper. I let my warm peeled and sliced beets marinate for a few minutes in some blood orange infused olive oil, that was good call. A soft herbed goat cheese was waiting in the fridge along with a few wonderful crackers in the pantry from our local Rustic Bakery and that was an exceptional simple lunch.
Ingredients and Recipe for Petaluma Farm Stand Beet Salads
1 freshly dug bunch of red beets, steamed until tender, peeled and sliced
1 bag of freshly picked salad greens
Soft herbed goat cheese
Extra virgin olive oil, enough to dress the salad
Extra virgin blood orange infused olive oil, enough to coat the warm beet slices
Balsamic vinegar, for the salad
Sea salt and freshly ground black pepper
Place the sliced steamed beet slices in a small bowl with a light coating of blood orange infused extra virgin olive oil, sea salt and freshly ground black pepper to taste.
Place the salad greens in a large salad bowl, toss the greens with extra virgin olive oil, balsamic vinegar, sea salt and freshly ground black pepper to taste.
Plate the salad greens with the beets, goat cheese and crackers on the side.
Bon Appetit 😍 and go vote 🗳