An ideal day for me is one spent browsing a farmers market at my leisure, sipping coffee well into the afternoon and making the biggest part of my day preparing dinner. And that is exactly what I did this past weekend. I even spent the later part of my evenings taking long lavender baths and reading a book, which is a real treat. Saturdays are one of those nostalgic days for me, where I feel I have freedom to do and be what I want. It is the day the world slows down for just a moment. Where families leave the house and do things together, a rare sight during the week. Where I live, the farmers market on Saturdays is where you will find a majority of the people...unless its August, then its mandatory to be at the county fair eating corn dogs at 10 am. Welcome to Nevada County.
As you will see later this week, root vegetables have a special place in my heart. I just love them for their simple beauty. The way they emerge from the earth, covered in dirt and filled with nutrients. One of my favorite roots is the beetroot. Its the proud root at any farmers market. Often stacked high above the surface on the table, the beetroot is regal. With its deep purple body and striking green leaves, the contrast of colors and texture is undeniably beautiful and transcendent. While you can do many things with beets, such as pickle them, boil them, or eat them raw, my favorite way to consume the beet is in a salad. Keep reading for the recipe!
The local nursery was hosting a vintage fair this weekend, and while I was there I stumbled upon this darling little vintage trailer. I kind of love these. Just last week as I was driving down the road I saw a mint colored classic car pulling a trailer very similar to the one pictured above, but it had a matching mint stripe. It was one of those moments where I thought I should pull over and take a picture, but then quickly realized we were both driving in opposite directions going 60mph. Realistic I am not. I have dreamy plans to purchase one of these someday. Remodel the inside and paint it vintage mint, light pink and with gold accents. Someday. But for now I will stick to the things that I can do, like share a delicious beetroot recipe with you, because that's what I do best! Enjoy!
Roasted Beet and Peach Salad
1 bunch of beets-remove the stalk and rinse off any remaining dirt.
1 fresh medium firm yellow peach-peeled, pitted, and sliced into wedges.
Preheat your oven to 375 degrees. Wrap each beet in foil, and place onto the oven grates. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Unwrap the beets and let them cool just enough that you can handle them without searing pain. Remove the skin, then slice them into wedges and place in the refrigerator to cool completely.
1/2 cup roasted pistachio nuts
1/2 cup crumbled blue cheese
1/2 cup olive oil
1/2 cup apple cider vinegar
1/2 cup fresh basil
4 cloves of garlic
1 tsp Dijon mustard
1 TBSP honey
1 tsp Worcestershire sauce
Combine all of the ingredients in a food processor and process until smooth and creamy.