A pretty lunch on a pretty day here in central Oklahoma.
This is a roast beef sandwich on Harvestyme Bread’s 8-grain loaf (see below), with some mayo, horseradish, and cheddar. It was a petite sandwich, and is rightly dwarfed by a beautiful salad. I had a hankerin’ for something with beets and balsamic vinegar. I found this at allrecipes.com.
.Beet Salad with Goat Cheese.
:: 1/3 c chopped walnuts (I used pecans)
:: 3 T maple syrup
:: mixed salad greens
:: 1/2 c frozen orange juice concentrate (I used a squirt of bottled lime juice)
:: 1/4 c balsamic vinegar
:: 1/2 c olive oil
:: 2 ounces goat cheese
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
We got some pecans from Sunrise Acres in our last co-op order. I had heard that they would taste a lot different (better) than the pecans I usually buy in the baking aisle at the grocery store. I have been converted to a frozen-pecan snacker! These pecans are delicious! And aren’t they pretty?