I purchased some amazing produce at the West Chester Growers Market yesterday. So I decided to share with you some simple summer recipes to turn farm fresh veggies into delicious salads that were inspired by what I purchased and by the herbs growing in my garden.
Before I begin I am going to add a footnote about the parking. Last year, the lot adjacent to the market was open for parking. This year a lot of the spaces are marked off reserved….and are always empty. I don’t know whose parking lot that is adjacent to the public lot which the market sits upon but it would be nice if the Borough of West Chester maybe helped a bit more in the parking cooperativeness on Saturday mornings? After all, this market brings people to town every week.
Anyway, at the market I found the most beautiful red and yellow beets that were small and firm. I also found terrific young onions (sometimes known as spring onions) , and fresh cucumbers.
These ingredients have made two summer salads: old fashioned cucumber salad and mixed beet salad.
Mixed Beet Salad
2 bunches of smaller sized fresh beets
(Trim the tops and root ends off the beets after washing any dirt off the beet. Roast them at 350 degrees in a foil packet on a baking pan. All you do is salt and pepper the whole beets and sprinkle with olive oil. The beets take 30- 40 minutes to roast.)
1 red onion or large red spring onion chopped small
1 clove garlic minced fine
Dill (fresh), salt, pepper
4 tablespoons of olive oil
6 tablespoons red wine vinegar
After beets are roasted and cooled, peel them. Slice into thin, uniform slices. Add the onion and rest of ingredients and toss and chill.
2 Cucumbers peeled and sliced thin
2 teaspoons of white sugar
Salt, pepper, fresh dill
1 red onion or large red spring onion chopped fine
7 or 8 tablespoons red wine vinegar
After you peel and slice the cucumbers dress with salt to taste and sprinkle the sugar over them. Toss.
Add the onion and dill to taste, add salt only if you think you need more and crack some fresh pepper over everything. Toss and chill.
Both of these recipes can be increased proportionately. Keep refrigerated and these salads are good for a few days.
Cucumber and dill… Perfect combo!
Loved both your salads, I am a big Dill fan and I think it goes incredibly well with cucumber and beetroot. Will definitely try it! 🙂