Last night, we had one of my daughter's suggestions. Steak and corn on the cob -- that was her entire menu. I decided to tweak it a bit by adding some fresh melon and a new recipe for a beet salad. It turned out to be a great Sunday dinner of all locally grown fruits and veggies. Colorado's Olathe corn is some of the best ever, and Rocky Ford cantaloupe is sweet and juicy. We ate on the back patio and it was one of those rare cool, summer evenings in August.
Here's a recipe for the beet salad. I love pickled beets, but this recipe kicks it up a notch with walnuts and Roquefort cheese. Enjoy!
(from Vineyard Seasons by Susan Branch)
5 medium beets
4 Tbsp. red wine vinegar
2 Tbsp. salad oil
1 small red onion, sliced
1/2 c. sour cream
1/2 c. chopped walnuts
Roquefort cheese, to taste
Freshly ground pepper
Wash & trim beets. Cook in boiling water till tender. Drain & cool; peel them, cut into julienne strips. Put into bowl with thinly sliced onion and toss with vinegar & oil. Add the sour cream & mix gently. Sprinkle on walnuts, crumble on cheese & ground pepper. Chill and serve on a bed of torn salad greens if you like.