august break, no.12: a recipe

by Hannah

warm beet salad

This recipe came with my organic CSA box recently, and it was so good I just had to share it here.
Beets photograph so beautifully too. Though I really would love to start looking for some different linens and props to style my food photos with.

Warm Beet Salad with Sweet Onion & Cumin

3 beets
2 oz olive oil
1 oz apple cider vinegar (I used brown rice vinegar)
1 small sweet onion
1 tsp ground cumin
fresh parsley, chopped
salt & pepper
crumbled feta or goat cheese (optional)

Cut stems from beets, wash well, rub with oil and bake at 250F one hour or until tender. When cool enough to handle, peel, dice, and set aside.

In a pan over med-high heat, saute onion in 1 oz of the oil until almost brown on the edges. Then add cumin and stir for 30 seconds until fragrant. Add diced beets and toss until warmed.

In a bowl whisk remaining oil and vinegar together. Add warm beet mix and toss to coat. Season to taste with parsley, salt & pepper.

Garnish with crumbled cheese if desired.

warm beet salad

Enjoy!

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

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One Comment to “august break, no.12: a recipe”

  1. oh, it’s so beautiful here.
    and this beet salad, will be perfect for this weekend. yum.
    such warm weather.
    : )

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