Beets
So last week we made a beet salad. We got the idea from Gordon Ramsay on a recent episode of Kitchen Nightmares on BBC America.
It’s very simple and contains only the following:
- arugula (or rocket, if you’re English)
- roasted beets (beetroot, as Gordon more accurately says)
- feta
- toasted pine nuts
- balsamic vinaigrette
I roasted some beets from Hannaford and then cut them into narrow strips. I also toasted the pine nuts in a pan. (Be careful! They burn quickly.)
Angela made an individual salad for each of the four of us. She started with a bed of arugula (from last week’s farm share), added the beets, feta, pine nuts, and vinaigrette. Delicious! The kids loved it; they just didn’t eat the arugula. We’re so lucky that they love beets.
Swiss Chard
On a different night, we cooked the Swiss chard along with the hakurei turnips from last week’s farm share. We put olive oil in a pan and added two cloves of chopped garlic. After a minute, we added the sliced hakurei turnips and let the simmer a minute. Then we added the chopped Swiss chard leaves to the pan and allowed them to wilt. After removing from the pan, we dressed it with juice from a freshly squeezed lemon.
The kids wouldn’t eat it, but Angela and I loved it.
