Feeling energetic first thing this morning – after walking and feeding the pups – I set out to make a side dish for lunch and a dessert for dinner.
My friend Rockie posted a promising Onion & Beet Salad to our FB group and I had two cryovac packages of steamed beets in the fridge screaming to be set free. So much easier than starting with fresh beets, I adapted her recipe with just one more modification, using only half the dressing called for. The original recipe would have yielded about a cup of dressing. I often find that to be true with marinades as well – cutting the recipe in half with nothing lost in flavor.
The salad turned out beautifully – just the right combination of sweet and sour, with a nice bit of crunch from the diced red onions:
RED ONION AND BEET SALAD
In smaller bowl, whisk together the dressing: 1/4 cup balsamic vinegar; 3 T red or white wine vinegar; 2 T sugar; 1/2 t salt; 1 t basil; 1/4 tsp pepper
Toss the beets and onion with the dressing, chill at least an hour, and enjoy!
LEMON BLUEBERRY CAKE – FAIL
Yes, we all have our days, and I have made this lemony yogurt pound cake so many times, I decided to add blueberries to the mix. Everything went swimmingly until it came time to release the cooled cake from the loaf pan. The end result, as seen here – blueberry crumble cake. Too tasty to throw out, but not what I had in mind. Should have placed a sheet of parchment in the bottom of the pan, as I’m sure both the weight and sugar content of the blueberries made the whole thing stick. Half came out, the rest had to be scraped out. But the basic recipe is one worth repeating, posted herewith from Epicurious. I use Redwood Hill Farm Goat Milk Yogurt, the zest of a whole lemon, and whatever marmalade we have available – today, it was tangerine:
YOGURT CAKE WITH MARMALADE GLAZE
(courtesy of Epicurious)