Market Week Meal 2: We got the beet!
Mmmm, beets. They’re one of our favorite things about summer. And their color is almost as amazing as their taste! So we picked up a bunch at the Farmer’s Market for this simple and delicious beet salad with ricotta cheese and arugula sammie. The ricotta perfectly balances the vinegar-y tang of the beet salad dressing, and adding arugula is a thing of beauty for your eyes and your mouth. Slap it all between two slices of homemade bread and you’re good to go (literally…this sandwich totally deserves to be eaten picnic-style, in a park, at the beach, by a lake or wherever you like to bask in the full glory of a sunshine-y day). Market week meal numero dos (yeah, yeah, we’re a little behind, but this summer staple is worth the wait, promise): Roasted Beet Salad Sandwich with Ricotta Cheese and Arugula !
Roasted Beet Salad Sandwich with Ricotta and Arugula
6 Tbsp. extra-virgin olive oil
2 1/2 Tbsp. red wine vinegar
1 Tbsp. minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 Tbsp. chopped drained capers
Ricotta cheese
Arugula
Salt and pepper
Slices of bread (we baked ours from this no-knead recipe)
Make beet salad first.
Preheat oven to 375°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season generously with salt and pepper.
Cut green tops off beets. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing.
After making the beet salad, arrange arugula, beet salad, and ricotta cheese (as much as you like!) on 2 slices of bread. Now you got the beet!
No Comments yet »
RSS feed for comments on this post. TrackBack URI