Ok, plan B it will be. Gently diced and drizzled with a light citrus dressing, a sprinkle of oregano leaves from a pot on the windowsill, perfect for an early lunch.
Beet salad with lemon juice dressing
About two handfuls of beets - I had some very small and some medium ones.
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
salt to taste
freshly ground pepper
1 tablespoon tiny oregano leaves, or slivered large leaves
2 small handfuls arugula
Simmer the beets in a saucepan of water until tender, then drain and cool until they are easy to handle.
Rub off the skins very gently, then dice into 1 inch pieces. I had just under 2 cups of diced beets - just enough for two.
Whisk the olive oil, lemon juice, salt and pepper, and most of the oregano in a small bowl.
Arrange the arugula leaves on two plates, then spoon on the beets.
Top with the dressing and a few more oregano leaves
Very early this morning I was sitting in the courtyard here, when I sensed some movement in the hosta plantings - a tiny little brown bunny sat and stared right back at me, then calmly hopped away. Rabbits are a terrible pest here, which is why I see so much hosta - it's about the only thing rabbits will not eat!