beet salad with oregano and lemon

Early this morning I found the bag of beets that came in the CSA box - deep, rich ruby red skins that reminded me of how good beet soup can be -I wanted to make a velvety smooth, deeply colored soup.  I tended to the simmering beets while packing the school lunches , drained then, cooled them and began to rub off the soft skins.  What a surprise!  Not red at all, but the pale colors of a sunrise!  

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

Serves 2.


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!