Hey guys! Is it Wednesday already? I seem to be losing track of the days. We’re currently on a “semi” vacation in Burlington Vermont. We always rent a house with our family every summer but since it fell only a week after our previous vacation, we knew we wouldn’t be able to take another full vacation right away. So we opted for joining in but working remotely from here. It is nice to be able to join in on the festivities but EXTREMELY hard to be sitting on a computer at a desk while I look out at the gorgeous lake in front of me. As a result I have chosen to spend my non-working time relaxing on the porch or floating in the water and NOT writing blog posts. Sorry, actually I’m not sorry. I work so hard the rest of the year, I deserve some relaxation during the summer so I’m going to take what I can get.
Anywho, I made this salad last week and wanted to share it with you but I never got around to it.
Last week at the Farmer’s Market I bought an assortment of gorgeous beets. Some were red, some were golden, and some had this great pink & white striped coloring.
I started by scrubbing the beats and trimming the greens off. then I placed them in a baking dish with a few tablespoons of water and apple cider vinegar. I covered them with foil and baked at 350 for about 50 minutes.
After they are done roasting, peel the skins off and slice into small wedges. I made a dressing out of a little olive oil, balsamic glaze and maple syrup. Season with salt & pepper, drizzle with the dressing and top with crumbled feta cheese and chopped herbs. Its a little time intensive but the perfect side dish for a summer meal!
Hope you all are enjoying a fantastic summer as well!
WHAT MAKES ME HAPPY:
Working with this view.
I’d rather be out enjoying it but if I have to work, this isn’t a bad view to have…