Wednesday: Beet + goat cheese + X = tasty

Salad of beets, goat cheese, and wilted chickweed, served on quinoa.

We improvised this second use for chickweed: a simple sautee in olive oil with some garlic, to which we added pre-roasted beets.  We also crumbled in some goat cheese.  Beet + goat cheese + greens is a pretty standard combination which is easy to change up by throwing in seasonal foraged greens.

For leftovers the next day, we actually supplemented this dish with some sauteed left-over wild arugula we hadn't used yet.