I had a nice little harvest last weekend. More salad greens, some garlic (which will need to cure for a while), plenty of herbs, and two baby beets. This year I planted a variety called Cylindra, which is a long skinny red beet. I figured that would be a good space-saver. (I also planted golden beets, but they’re not ready yet). I’ve been making a salad recently using my home-grown greens topped with bacon and Humboldt Fog aged goat cheese. I figured some hearty chunks of quickly boiled beets would be a great addition.
I top this salad with a vinaigrette made with aged cherry-infused balsamic vinegar and extra-virgin olive oil. It’s heaven.