Roasted Beet Salad for the 4th!

Happy birthday America! – my adopted home, and land of liberty…we love celebrating the 4th of July every year with special friends, fireworks and festivities and great food – as always – and this year I wanted to share with you one of my favorite summer salad recipes, my Roasted Beet Salad with Crème Fraiche, Sunflower Seeds and Parsley

Enjoy the fun and spectacle of the 4th in style…

What you’ll need…

1 ½ Lbs Beets (6 medium size beets)

1/2 red onion (thinly sliced)

½ cup Crème Fraiche

2 Tbsp Lemon juice (and zest)

3 Tbsp parsley (chopped)

3 Tbsp sunflower Seeds (toasted)

Drizzle of good olive oil

Freshly ground pepper and sea  salt.

How to make it

  1. Preheat oven to 425 degrees F. Brush beets with olive oil and wrap in tin foil and set on a baking sheet to roast for 40 minutes .
  2. While the beets are roasting combine the Crème Fraiche, Lemon juice and zest together.
  3. Allow the beets to cool, slice and toss in the Crème Fraiche dressing. Stir in the chopped red onion, 2 Tsp of the parsley and toasted sunflower seeds and season with salt and freshly ground pepper.
  4. To serve drizzle with olive oil and the remaining parsley.
  5. Enjoy!
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Celebrating Summer in Georgia

 

Celebration of a Georgia summer salad

Peaches, Heirloom Tomatoes, Pecans and Vidalia onion at their glory!

Summer time is a time of bounty where “summers blood” is waiting to be tasted in the delicious fruits and vegetables harvested in home gardens, purchased in road side stands and grocery stores,  Right now is the perfect time to enjoy Georgia Peaches, Heirloom Tomatoes, Corn and Vidalia onions. There are over 700 varieties of Peaches and 40 of them are grown in the Peach State of Georgia, believe it or not!

I recently learned that the Peach originated in China where it is a symbol of luck, abundance and protection.  Another great reason for aligning the Shamrock with the Peach methinks!

As for us, we have been enjoying eating from our garden this summer often combining heirloom tomatoes, watermelon, peaches, spiced pecans with mozzarella, pea sprouts and basil drizzled with Vidalia onion vinaigrette. The flavors of each in season fruit are now at their peak and now is the time to enjoy a simple salad of summers bounty…

Simple pleasures in a warm Georgia summer week before school begins.

Joy in the journey!

Judith the Irish foodie