Fresh and Local with Baby Beets, Walnuts, Goat Cheese and Baby Greens for the Virtual Supper Club

Baby Beets, Walnuts, Goat Cheese and Greens

As Spring progresses into summer and we head to our local farmers markets we are more and more impressed with the bounty of fruits and vegetables spread before us.  Local harvests bring different products to market each week. There's something so relaxing about browsing through your local farmers markets, especially early in the morning when the breeze is gentle and there's an aroma of fresh brewed coffee in the air. In the Okanagan, late Spring is an amazing time for fresh asparagus, sun-washed strawberries, freshly plucked salad greens, and baby beets just to name a few!

Please visit your own local market each week and support your local producers and artisans.

For now we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club theme is 'Local and Fresh' chosen my our very own Jerry of Jerry's Thoughts, Musings and Rants. 

Lets see what our group has come up with this month. 

Jerry of Jerry's Thoughts, Musings and Rants brings along our main dish with a tasty Risotto with Shrimp and Asparagus 

Sandi of Whistlestop Cafe Cooking brings to the table a tantalizing appetizer of GardenTomato Basil Pesto Pizza.

Roz of La Bella Vita Cucina wows us with a simple yet tasty Tomato Basil Soup.

I decided to bring along a salad of Baby Beets with Walnuts, Goat Cheese and Greens. A quick trip to the farmers market this morning resulted in tiny baby beets of every colour and baby greens hand plucked only just this morning. 

Susan of The Spice Garden compliments our meal with a delicious side of  Spinach With Garlic Vinaigrette. 

Sarah of All Our Fingers in the Pie tops our supper off with an impressive dessert. Rhubarb Maple Fool Filo Stacks or as she likes to call it Rhubarb Maple Napoleons are sure to impress your guests.

**Baby Beets with Walnuts, Goat Cheese and Baby Greens**

6 medium beets (red and golden), about 1 1/2 pounds
1 cup water
8 cups mixed baby salad greens
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup coarsely chopped walnuts, toasted

Preheat oven to 375°.

Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.

Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

Allison Fishman, Cooking Light
APRIL 2011

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.