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!)
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.
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!