Roasted Beet Salad

I’m still benefitting from the farmer’s market bounty of Saturday.  Today’s lunch was a Beet Salad, made of roasted golden and red beets, chopped red onion, fresh arugula from the garden, some chopped young mustard greens, chunks of roasted red Greek peppers, and several dollops of my cashew cheese, topped with chopped pistachios.


I served it happily alongside half an avocado (which Barbara left me), both dressed with a vinaigrette featuring both red wine and sherry vinegar.  The wine was a Pacher Hof Kerner from the Alto Adige, imported by Jan D’Amore.  It was good, but I thought the Vadiaperti Coda di Volpe would work even better; however, that would wait until dinner: Linguine with chopped garlic, parsley, Calabrian hot peppers, and Sicilian Colatura.  Fortunately, I was there for both meals.  Salut!

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