Foodie Friday - Summer Roots and Grains

From your friends, Denise and Yvonne, at "Cooking for Real", a scrumptious salad using the root veggies ready for picking in the garden (we successfully grew 3 carrots this year! My first.. whoo hoo!)

 Enjoy!

rootveggies.jpg

Early Summer Root and Grain Salad

  • 2 med. potatoes, cooked, cubed
  • 2 carrots, cooked, cut into coins
  • 1 med. beet, cooked, cubed
  • 1 finely chopped hardboiled egg
  • 1 small red onion, finely chopped
  • 2 T olive oil
  • 5 T fresh lemon juice (2-3 large lemons)
  • 2 T water
  • 1 t sea salt

Cooked rice or grain (basmati rice, brown rice, or quinoa)

Lightly toss potatoes, beets, carrots, egg and onion together.

In a separate bowl, mix the oil, lemon juice, water and salt.

Pour most of mixture over vegetable s and toss gently to cover all the ingredients

Add more dressing to taste.

Chill before serving over hot or cold rice or quinoa.

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Denise and Yvonne can be found every Wednesday at the Anselma Farmers and Artisans Market in Chester Springs, PA. If you're in the area stop by and say hi!