Some of the best things about summer in New England are roadside farm stands and Saturday morning farmers markets. There is nothing like sweet fresh corn on the cob..the same day it’s picked.  And the wonderful varieties of vegetables, fruits, baked goods and cheeses that become a Saturday night impromptu special. 

On my trip to the local farmers market, I found myself staring at a pile of beets. Normally not my first choice of veg…but this time they were just too tempting. I had to give them a whirl. Fresh greens, summer fruit and a purchase of a delightfully creamy blue cheese and some strip steaks from our local butcher and dinner was complete. 

Beet Salad with Blue Cheese, Nectarines and Orange Vinaigrette

3 Beets – wash and roast one hour at 350F

6-8 cups Mesclun mix or your favorite mixed greens

2 nectarines sliced 

1/2 c. Creamy blue cheese broken in chunks

1/2 c. Roasted walnuts 

Fresh baby carrots (if desired)

Cracked pepper and salt

Dressing: 

– 1/4 c. Orange juice

– 1tbsp Dijon mustard

– 2Tbsp tarragon vinegar

1/4 c. Olive oil

– pinch of salt and pepper  

(Mix dressing ingredients together til emulsified)

Roast beets and let cool. Peel and slice. Assemble salad. Top with dressing as desired. 

Enjoy and wait for thumbs up, from happy husband!