2 endives
3-4 smallish beets
red salad bowl from the garden
chives from the garden
vinaigrette
blood orange infused olive oil
apple balsamic vinegar
s/p
dijon mustard
Boil beets for 30-50min. Cool them down in some cold water. Peel the beets now, the skin comes off easily.
Rough chop beets and endives. Cut red salad bowl leaves in half. Finely chop chives. Make vinaigrette and mix in the rest. Was a touch on the bitter side because of endive and lettuce. Needed something else to really put it over the edge.
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