Today was a banner day at the local farmers market. I picked up fresh greens, beets, figs, and some fruit; just like a Hallmark movie, you can see where this is going- except no misunderstanding and no Candice Cameron Bure’. We have roasted sweet, earthy beets, crunchy walnuts, and smooth tangy goat cheese. Top with a sweet and tart dressing, and you have the farmers market on a plate. I hope you like it. (I also got some bacon, wings, and waygu beef, but you’ll see those later.)
2 large roasted beets, chopped (add the beet greens to your salad greens)
5 fresh figs, quartered
Salt and pepper for beets
1 package greens (I got mine from Pennington Market Farms, Nokesville, VA)
1 8-ounce package goat cheese
4 ounces walnuts
1/4 cup pomegranate balsamic vinegar
2 teaspoons honey
1/2 cup blueberries (smash half)
1 teaspoon apple cider vinegar
2 tablespoons olive oil
Salt and pepper to taste
Heat oven to 400.
Scrub clean the beets.
Cut off stems of beets; clean and save the greens for your salad.
Cut beets into quarters.
Coat with olive oil and salt and pepper.
Bake for 45 minutes until tender.
Bake figs for 10 minutes.
Mix balsamic vinegar, olive oil, and honey.
Stir in apple cider vinegar.
Add salt and pepper.
Lay down greens.
Add goat cheese.
Optional: Serve with or with watermelon.