Beet Salad with Fig Vinaigrette

Oh, my goodness the flowers are out in profusion, and more to come! These first ones are the tiniest, most exquisitely tender flowers in shades of pink, yellow, lavender, all the colors. So beautiful.


Recipe of the Day – Roasted Beet Salad

This is one of my favorite salads of all time.


4 c. microgreens

2 raw or roasted beets

1/4 c. pomegranate seeds

1/4 c. seed or goat cheese

1/4 c. honeyed walnuts (See recipe this blog)



1/3 c. fig or balsamic vinegar
1/4 c. finely chopped dried figs
1 T. chopped fresh thyme
1/4 tsp. salt
1/2 tsp. pepper
2 c. sliced fennel, sliced very thin
1 c. cubed zucchini
1 sm. handful  cilantro
1/2 c. walnuts


1. You can totally use these beets raw. Just grate! Or, heat a pot of water to boiling, then reduce to low and cook whole beets for 40-45 minutes, until tender when stabbed with a fork. Cool. Then peel off the skins and chop into bite-sized pieces. When cool, pour dressing over over to marinate.

For the dressing, place vinegar and figs in a small saucepan and simmer for 10 minutes. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add the beets and the rest of the ingredeints into; toss to coat. Sprinkle salad with walnuts.

Word of the Day – vinagre – vinegar

Tip of the Day -primavera – spring

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