After the craziness of Western States we escaped to the mountains in Colorado to rejuvinate.  Coming back all of the sudden summer is in full swing here in Flagstaff. The summer rains have started and it is just a wonderful place to be. Salads full of fresh produce are the epitome of the season for me – to be consumed with good friends at barbeques or a quiet dinner in the back yard. While my garden is only just beginning to produce – we have our first few summer squash and a good amount of lettuce – the farmer’s market is a world of color right now.  These salads are a tribute to what we can find in the market here in Flagstaff.  While many people think about beets and carrots as a spring vegetable they are all over the place right now and are tender and delicious. Tomatoes are just starting to make their appearance here. I have had a real dairy obessession lately  – it seems to eb and flow, right now the craving is strong. I am guilty of tasting cheeses at the cheese counter just to feed a fix! That is how I ended up with the nutty, buttery deliciousness of the 12 month aged manchego that I paired with roasted young carrots and beets for the first salad. Both salads feature cheese but would be equally good without. Happy summer everyone!

 

Roasted Beet and Carrot Salad

I like to roast vegetables at a high temperature to get beautiful color.  The carrots were so nice I just simply halved them lengthwise – you could also chop them into chunks. I always roast beets in foil with a splash of oil to maintain their juiciness.  See the description of this technique in this recipe for Pink Salad. The earthiness of the beets pairs so well with the sweetness of the carrots and the cheese adds a wonderful complexity. Lastly the dill adds just the right fresh punch to round out the salad.

 

The salad:

• 1 bunch beets
• 1 bunch young carrots
• About 1/4 cup manchego shaved finely (feta or goat cheese would also be wonderful)
• 2-4 tablespoons dill chopped
• Scallions to taste chopped

 

 

The dressing:

• 1/4 cup Flora 7 sources oil
• Juice of 1 lemon
• 1 small shallot thinly sliced
• 1 teaspoon of something sweet ( I used honey, use whatever you like)
• 1 teaspoon dijon mustard
• Salt and pepper to taste

Directions:

1. Preheat oven to 425
2. On one sheet pan lay out carrots, drizzle with oil, and salt and pepper to taste
3. Wrap beets in foil and place on a small pan
4. Roast carrots for about 30 minutes, until the edges are deeply brown and the carrots are tender
5. Roast beets until they can be easily pierced with a butter knife about an hour
6. Leave both trays to cool, meanwhile whisk together the dressing ingredients
7. When the beets are cool enough to touch peel and chop roughly
8. Assemble the salad by placing carrots on a platter, layer the beets, cheese and herbs on top then sprinkle with dressing

 

 

 

Green Bean Salad

Crunchy steamed green beans are the star of this dish. I like to just trim them so they are quite long – if you prefer more bite size beans feel free to chop them up. I also marinated some feta in oil with dill and oregano that turned out really nice for some depth of flavor. Add some grilled corn and chopped heirloom tomatoes and it is summer in a bowl!  This is all tossed in a simple vinaigrette. I have really been enjoying the nutty taste of the Flora 7 Sources oil and using it a lot in my salad dressings, give it a try!

 

The Salad:

• 1 lb green beans
• 3 ears of corn
• 2-3 heirloom tomatoes chopped
• 1/4 cup red onion thinly sliced ( I used a mandoline to make them whisper thin)
• About 4 oz of feta cut into small cubes ( you can marinate overnight in oil and spices if you are so inclined)
• Salt and pepper to taste

The dressing:

• 1/4 cup Flora 7 sources oil
• 1-2 tablespoons white balsamic vinegar
• 1/2 teaspoon dijon mustard
• 1 teaspoon each of fresh dill and fresh oregano
• Salt and pepper to taste

Directions:

1. Steam the green beans for 4-6 minutes until bright green and crisp-tender
2. Immediately plunge the green beans into a bowl of ice and cold water ( this will keep that beautiful color!)

1. Leave for about 5 minutes and then drain and dry
2. On a gas grill lay shucked corn right on the grate – grill for about 5 minutes turning once – the goal here is just a bit of color on the corn, when cool cut off the cob into a large bowl
3. Chop heirloom tomatoes and place in the bowl
4. Add the green beans and feta cheese and toss gently
5. Add the vinaigrette and toss again to coat the vegetables
6. Adjust seasoning adding salt and pepper to taste

We served this simply with a few slices of BBQ tempeh – find the recipe here!