beet & arugala salad with
lemon thyme vinaigrette
GRACIE’s FARM AT HOME
,
Inspiration for recipes to enjoy with
loved ones at home, featuring storied,
heirloom ingredients that we grow
responsibly at our onsite Gracie’s Farm
,
2 lb of beets, trimmed
,
1/2 lb arugula
8 oz feta,
sliced
,
-ROBERT LOUIS STEVENSON
"There are no foreign
lands. It is the traveler
only who is foreign."
16 kalamata olives
,
COOK THE BEETS
Place the beets in large saucepan
and cover with one inch of water.

Bring to boil, reduce heat to
medium, cover, simmer until beets
are fork tender (about 15 min).

Drain and let cool.

 
,
Vinaigrette:
1/3 C olive oil
,
6 cloves of garlic
,
2 tbsp lemon juice
1 sprig thyme,
chopped
,
3/4 of a shallot, minced
,
Cracked pepper
Coarse sea salt
,
Smash and peel garlic cloves.
Simmer in oil over low-medium heat for
10 minutes.
Watch for small bubbles around garlic.
Strain, cool.

Mix oil, lemon juice, garlic, thyme,
shallots, salt and pepper.
Whisk vigorously.
 
VINAIGRETTE
,
combine beets, arugula, feta &
olives in a large bowl.

drizzle vinaigrette over salad.

savor, appreciate, share, laugh.
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