So as you can see, I've been picking up a little of the blog slack lately. Laura is as busy as a bee on the farm working hard and I, let's just say, have a little more time on my hands.
Here's what I got in my share last week:
1 quart strawberries
1 quart cherry tomatoes
1 bunch garlic scapes
2 bunches of beets
1 bunch spring onions
1 dozen eggs
1 bag of salad greens
1 deliciously amazing roll of summer sausage (which we have easily eaten half of)
Our lunch pretty much all week.
Roasted Beet Salad with Goat Cheese
1 large bunch of beets
2-3 cups beet tops washed
2 large spring onions
1/4 cup goat cheese
Olive oil for drizzling
Balsamic vinegar for drizzling
chopped italian parsley (optional, only if you like it)
salt and pepper to taste
Preheat oven to 400 degrees. In a baking dish add beets and a light drizzling of olive oil and salt and pepper. Bake for 30-35 minutes.
When beets are cool, peel them and set aside.
In a pan, saute finely chopped spring onion. Add beet greens, cover and turn off the heat.
In a bowl, combine beets, greens, parsley, goat cheese, olive oil and balsamic vinegar. Mix well and enjoy!
Simon and I ate this salad for the better half of the week and it really is quite delicious.