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Good morning! I hope that you had a wonderful weekend. Mine was fabulous,. The weather felt like Fall, sunny, cool and no humidity, nothing like normal, but then again it is not surprising because nothing in the world seems normal does it?
I love salads and this week I made one using beets and beet greens from a friends garden. I frequently use roasted beets but this time I left them raw, and I decided to add some of the greens as well for a bit bitterness to offset the sweetness of the apples carrots and berries, sprinkled it with roasted pistachios and you have a scrumptious lunch or dinner.
This time of year is the perfect time to mix and match anything from your gardens in your salads and it is also a great way to use up whatever you have in your refrigerator.
There really isn’t a recipe for a salad is there? Here is a list of the items that I used in this salad.
Greens from 1 Beet
2 small beets thinly sliced
granny smith apples
optional: cheese crumbles
I topped this salad with Apple Cider Vinaigrette
4 tablespoons olive oil
3 tablespoons apple cider vinegar
2 teaspoons of maple syrup
1/2 teaspoon mustard
pinch of salt
Mix all of the ingredients for the dressing in a small jar, shake vigorously then drizzle onto your salad.
Have you made any garden salads lately? If so please share your favorite ingredients.
Have a great day.
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