How does time slip away so quickly? It’s incredible to believe that my baby girl is nearly six weeks now.
We’re already in the middle of July and soon my mami will be heading to Spain for six weeks. I’m going to miss her dearly during her time away.
I am blessed with the most incredible, selfless mami. She is by my side nearly every day and cannot spend one of them without seeing her grandchildren.
I know it’s only six weeks but she’s my best friend. My farmers market buddy.
She’s an ace at finding the fullest green onions with large white bulbs.
Or the deepest crimson tomatoes perfectly ripe for an afternoon gazpacho.
Walking down the streets at the farmers market, she’ll share her memories of how Abuela Isabel would cook the brightest and freshest of seasonal vegetables.
She’ll stop and quickly elaborate on a family recipe.
Often times, I’ll tell her to slow down as I pull out a pen and a page.
This past week we were happy to find a variety of different beets… remolachas.
Chioga, Golden, and Red.
I decided to pull together a quick beet salad using all three varieties as they each contain a different amount of earthiness and sweetness.
I added beans from the garden and the green tops of the beets mixed in a sweet honey vinaigrette.
For a dash of brightness I topped the salad with freshly cut mint.
This is a delightful summer salad that tastes great at room temperature or cold.
Now, if only I could find a way to sneak away to Spain with my mami
A delightful summer salad made of roasted beets, fresh green beans, and beet tops in a honey vinaigrette. Tastes great at room temperature or cold.
- 5-6 assorted chioga, golden, and red beets. (1 variety can also be used)
- 1 1/2 cups beet tops with stems, chopped
- 2 cups fresh green beans
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons golden balsamic vinegar
- 1 teaspoon kosher (large granule) salt
- 1/4 teaspoon ground pepper
- Fresh cut mint to garnish
- Cut the green tops off the beets.
- Cut the beets in half and lie cut side down on a baking sheet.
- Drizzle with extra virgin olive oil then sprinkle with kosher salt; toss to coat.
- Roast at 400F for 40 minutes or until the beets are soft enough to be pierced with a fork.
- Once the beets are roasted, allow to cool then remove the outer skins.
- Cut into bite sized wedges and set aside in a serving bowl.
- In a separate pan, bring water to a boil.
- Add the green beans and boil until tender. 8-10 minutes. Remove and transfer to serving bowl with beets.
- In the same pan of water, add the beet tops with stems and simmer until tender. 2-3 minutes. Transfer to serving bowl.
- To the vegetables in the serving bowl add extra virgin olive oil, honey, golden balsamic vinegar, kosher salt, and pepper; toss to coat.
- Finish with a garnish of freshly cut mint.
- Allow the salad to come to room temperature or place in the refrigerator to serve cold.