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.
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.
½ cup balsamic vinegar
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.