Weekly Basket #9

August 16, 2018

Clockwise from the top left corner: Carrots, cherry tomatoes, slicing cucumber, kale, shelling peas, babyleaf salad mix with borage flowers, scallions, candy cane beets, flat leaf parsley and dill.

For the dressing:

1/2 cup fresh dill

1/2 olive oil

1/4 feta cheese

2 Tbsp lemon juice

2 scallions, chopped

1 clove garlic, minced

For the salad:

4-6 medium to small beets, peeled and sliced thinly

Baby-leaf lettuce

2 scallions, chopped

borage flowers to garnish

Recipe Idea

 

Candy Cane Beet Salad

Blend dressing ingredients in a blender or food processor until smooth. Assemble salad ingredients on plate and drizzle with dressing. Garnish with flowers. 

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