I took the Angel Face to California in March. We had a great time visiting with my brother and his family, going to the beaches, and traveling the Pacific Coast Highway. On our way back to the San Francisco Airport, we stopped in Monterey for a night to visit with my friend, Camilla.
We met at The Quail and Olive, owned by Cam's friend, Analeise. It is a lovely store, and I excitedly picked out some products to ship home.
I was very excited to start creating recipes. I decided that the flavors of this slightly spicy olive oil, satsuma mandarin balsamic vinegar, and orange honey would be a perfect dressing for a Citrus Beet Salad.
While I was working on this dish, which contained beautiful, natural bounty from the goodness of God, it brought to mind a book that Mary had given me to read during my visit.
This is a novel by Michael Ivanov, and his vision of what Heaven must be. It follows a soul, Luke, who is in a waiting pattern to enter Heaven, as the Lord needs him to wait and welcome someone very special. The book is very descriptive and touching, portraying gardens filled with every plant and animal ever created.
It also features John the Baptist as part of the welcome committee, who often makes meals from the fabulous ingredients on hand. I thought that this gorgeous salad would be a perfect welcome for a newcomer.
It's hard to believe that I have been home from California for over a month now. We are ready to take our first trailer trip of the season to the west side of the state. We are leaving on Sunday to stay in Holland at the State Park bordering Lake Michigan. Sunday afternoon, we will drive in to see Sister Mary Ann. We will take her dinner, as we will be in the truck and unable to take her out to eat.
On Monday, we are going to the USS Silversides Submarine Museum. Frank was reading an article about touring this WWII sub and said he would like to go. Thursday, we have the Bonacorsi's and Chet coming over for shooting and dinner. We will celebrate Cathy's birthday while they are here.
So here is our Weekly Menu. What are you eating this week?
Saturday
Farro Salad with Charred Peppers and Tomatoes
Grilled Chicken Breasts
Sunday
Carry Out Dinner at Sister's
Monday-Camping
Grilled Burgers
Baby Kale Salad with Citrus Vinaigrette
Tuesday
Dinner out on the way home
Wednesday
Pizza Casserole
Thursday-Cathy's Birthday Dinner
Tzatziki with Veggies and pita
Spinach pie triangles
Orzo Salad
Grilled Greek Pork Chops
Strawberry Torte
Friday
Venezuelan Hot Dogs
Yield: 2 servings
Citrus Beet Salad
Earthy roasted beets, fresh beet greens, and supremed orange slices in a flavorful orange vinaigrette.
Prep time: 15 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 15 M
Ingredients
- 2 fresh beets with greens attached
- 1 Cara Cara orange (or large, seedless orange of choice)
- 1/4 c. olive oil (I used Quail and Olive, Doctor's Blend) + extra for roasting beets
- 2 T. balsamic vinegar (I used Quail and Olive, Satsuma Orange Blend)
- 1 T. orange honey
- salt and pepper, to taste
Instructions
- Cut the beetroot from the stems. Scrub well, dry, and place onto a double thickness of aluminum foil. Drizzle with olive oil, season with salt and pepper, and wrap in the foil, sealing the tops and sides. Place onto a hot grill or into a hot oven and roast for about an hour, until the beets are easily pierced with a fork.
- Remove from the heat source and carefully open the aluminum packets. Run the beets under cold water, rubbing to remove the skins. Set the beets aside to cool completely, then cut into quarters.
- Remove the stems from the greens. Wash the greens well and spin or use paper towels to dry them completely. Cut or tear into bite-sized pieces, place into a bowl, and set aside.
- Peel and supreme the orange. Arrange the orange slices and beet slices around the edge of a serving platter.
- Whisk together the olive oil, vinegar, and honey. Taste and season with salt and pepper. Add half of the dressing to the greens, toss to coat, and place the greens in the center of the platter. Drizzle the salad with the remaining dressing and serve.
Nutrition Facts
Calories
351Fat (grams)
27 gSat. Fat (grams)
4 gCarbs (grams)
27 gFiber (grams)
4 gNet carbs
23 gSugar (grams)
23 gProtein (grams)
2 gSodium (milligrams)
166 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
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