Saturday, July 19, 2014

Stormy Golden Beet Salad

We had a whopper of a storm Thursday evening. I wish I had a video of Michael and I wrestling a 9' umbrella to the ground in 70mph would win a prize. That said, I think my, "grab-n-go, what's for dinner because we no longer have electricity" beet salad might win a prize as well.

This took some strategy, as we had no idea how long the electricity would be out.  We agreed to open the refrigerator...just once, grab everything we thought we may need and Boom...Stormy Golden Beet Salad!
Of course the combination of vegetables/cheese and nuts can be altered to fit the bounty of your refrigerator and the severity of the storm!

Stormy Beet Salad
Combine in a medium bowl:

4 small golden beets, cooked and thinly sliced (followed my intuition and cooked these that morning!)
1 cup green beans, cooked and cut on the diagonal into 2" pieces
2 cups baby lettuces mix - mine: arugula, spinach and mixed lettuces
1/4 cup feta cheese, large crumble
1/4 cup toasted unsalted raw whole cashews
a few leaves of fresh basil, torn


Combine in a small bowl:

2 tablespoon minced shallots
3 tablespoon sherry vinegar
pinch of salt and pepper to taste

Whisk in:

1/4 cup good extra virgin olive oil (I used TJ's 100% Greek Kalamata EVOO, yum)

Toss the salad makings with the vinaigrette, eat by lantern/candle light! 
Note to self: Buy a larger lantern!!

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