" ... January, in ermine cloak,
With crystal spangles dight,
He gave the queen an Ivy crown,
And her fair shoulders white
He happ'd with tender ferny Moss
From many a cosy nook,
Or from the rounded boulders warm
Beside the frozen brook."
~James Rigg, "The Progress of Queen Flora, Adorned by a Hundred Wild Flowers," Wild Flower Lyrics and Other Poems, 1897
ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD
~ the smell of roasting beets in winter is divine as is the taste of this yummy salad. (Adapted compliments of Allrecipes.com)
3 large red beets
3 large yellow beets
extra-virgin olive oil
5 oz. Baby Arugula
2/3 cup toasted walnuts
1/2 cup balsamic vinegar
3 Tbsp. extra-virgin olive oil
Pink Himalayan Salt & Freshly Ground Pepper to taste
- Preheat oven to 4OOº .
- Scrub beets well and rub with olive oil. Place each beet in piece of aluminum foil and place on roasting pan. Roast about 60 minutes or until fork pierce tender. Unwrap and let rest 10 minutes or cool enough to handle. Peel each beet and set aside.
- Slice beets into bite size wedges. Combine sliced beets with baby arugula and walnuts (reserve a few for garnish). Whisk balsamic vinegar and olive oil until blended. Pour over beets and toss. Season with Pink Himalayan salt and freshly ground pepper to taste.
(Roasted Beet Walnut Arugula Salad)