Scenario: Return from vacation. Fridge; devoid of food. House; full of guests. Status; hungry. Expected produce delivery; no-show. Condition; critical.
Resourceful Solution: Backyard; prolific fruit tree. Husband: a quick apple picker. Pantry: leftover pickled beets. Talented (albeit unconventional) food photographer; niece Madi.
Result: Household; satiated and satisfied (although not very photogenic).
BALSAMIC AND PICKLED BEET SALAD
Here’s a salad that goes gorgeously with fall roasts; beef, pork, or chicken.
Salad:
2 cups baby pickled beets, halved
2 cups apple slices
2 cups sorrel (if you can nab some from your neighbour’s garden)
1/3 cup crumbled goat cheese
1/2 cup toasted pecans, coarsely chopped
. Season lightly with pepper and salt. Then toss the joyously coloured conglomeration together with the dressing(below). Use just enough to coat. Top with extra pecans and goat cheese if desired.
Balsamic Dressing:
½ cup balsamic vinegar
1 tablespoon Dijon
2 garlic cloves, minced
Salt and pepper
1 cup olive oil (I happened to have Walnut Oil on hand, so substituted ½ of that. Oh my goodness)
Mix vinegar, mustard, garlic and salt and pepper. Slowly incorporate olive oil, whisking all the while.
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