Friday, September 5, 2014

Minted Salad with Beets and Eggs

I've got lots of fall beets in the garden already, and my mint has gone crazy. Here's a combination borne of seasonal combinations that tastes just like the first hint of fall in the air.

2 cups mixed salad greens
1/2 cup mint leaves
2 Tbs. chopped pecans
2 Tbs. crumbled Gorgonzola cheese
2 Tbs. salad dressing (I used honey lemon)
1 hard boiled egg, peeled and quartered lengthwise
2 beets, cooked, peeled, and quartered lengthwise

Directions: Toss the salad greens with the mint, nuts, and cheese. Add the salad dressing and toss again. Divide the salad between two plates. Top each serving with 2 pieces of egg and 4 pieces of beet.

Serves 2, easily doubled

Stealthy Cooking Tip: Combine ingredients that ripen at the same time and you'll find very tasty matches. 

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