Monday, August 3, 2009
Beet Salad with Maple-Mustard Vinaigrette
This salad is proof that Adam's garden put mine to shame. I shouldn't even call mine a "garden," it's really just an overgrown tomato patch full of unripe tomatoes. Other gardens, in comparison, are apparently overflowing with all sorts of successful and delicious things. Adam was nice enough to donate a box of surplus (I wonder what it feels like to have a surplus) to the Moriarty Barn... onions, an assortment of beautifully-colored beets, and yummy beans!
Last night was vegan taco night. I made this Beet Salad with Watercress and Maple-Mustard Vinaigrette to go with our tacos. I really liked the way the dressing came out. The maple syrup-mustard combo added a lot of flavor and went perfectly with the sweet beets and spicy watercress. I added a bit of balsamic vinegar to cut the richness. I'm going to start putting maple syrup in all my salad dressings!
For the salad
4 beets, assorted varieties
1 bunch watercress
For the Maple-Mustard Vinaigrette
1 part real maple syrup (No Aunt Jemima!)
1 part good dijon mustard
1 part balsamic vinegar
2 parts extra virgin olive oil
Salt to taste
1. Cook the beets. Either roast or boil them, let them cool, the peel and slice them. We threw them on the grill, then peeled and sliced them.
2. Make the vinaigrette.
3. Assemble the salad, toss, and eat!