Wednesday, May 5, 2010
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.