OK ... this week was crazy busy but I will catch up, right? Here is the latest on the salad front. Spring has sprung and salads will be on the rise here in the posts.
Boil or roast (if you can) four large beets. (Keep the greens for another dish!)
When they are cool, peel them and cut them into bitesize pieces.
Arrange in four bowls some romain lettuce leaves, trimmed and sized to fit in the bowl.
Top with the cooked beets
Chop into tiny cubes 2 oz. of organic cheddar cheese - or crumble some feta - equally good!
Sprinkle over the top 1 oz of balsamic vinegar and salt and fresh ground pepper to taste.
That is it!
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