Beets, garnet red and highly nutritious are in season year round. But yesterday, while at Pike Place Market we purchased beautifully fat ones from the friendly guys at the Alvarez Farms stand (out on the sidewalk, a few stands away from our mushroom guy) .
So, last night for IMBB No. 5: Catch of the Day-Fish I served a Warm roasted beet, fig and red young onion salad . Its a very simple salad really. The figs, onions and beets work so well together. The Balsamic Vinegar intensifies the flavors. Sweet. The figs and onions caramelized. Just lovely.
Warm roasted beet, fig and red young onion salad
In a bowl combine:
About 6 Black Mission figs (quartered)
One bunch early red onions (quartered)
Four medium sized beets (washed gently, stems trimmed to about one inch)
Toss the begetables with the best Extra Virgin Olive Oil and Balsamic Vinegar you have around. Salt and pepper to taste. Place in oven proof dish at 350F for about an hour or until beets are tender when pierced with skewer. Serve warm.
Fresh Organic Produce
(Over 100 different types of vegetables)
340 Murray Road
Mabton, WA 98935
(509) 837 2381