I’m still playing with beets (beetroot).
I’m struggling to keep myself interested in the kitchen while waiting for summer cooking to start.
So I play.
We loved this – light enough for spring.
Beet Cakes with Goat Cheese and Spinach Salad
Total time: 30 minutes
- 1 1/2 cups shredded, cooked red beet
- 1 egg, beaten
- 1 tbs Dijon-style mustard
- 1 tbs horseradish
- 2 tbs dry bread crumbs
- 1 tbs olive oil
- 4 tbs soft goat cheese
- 3oz (90gr) fresh spinach
- 1 tbs Dijon-style mustard
- 1 tbs tarragon white wine vinegar
- 2 tbs good olive oil
- Mix shredded beet, egg, mustard, horseradish and crumbs.
- Heat large nonstick skillet over medium heat with 1 tbs oil.
- Divide beets into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
- Sauté 5 minutes, or until starting to get crisp, then turn and sauté the other side 5 minutes longer.
- While beet cakes cook:
- In a large bowl, whisk mustard and vinegar together.
- Drizzle in olive oil, whisking constantly.
- Add spinach and toss to coat.
- Divide and put on 2 plates
- When beet cakes are finished, add to plates.
- Top each patty with 1 tbs goat cheese.
Spring has arrived. As you could see in the last post our front garden desparately needed mowing.
So does our field.
After getting the little mower ready for the summer, and turning it over to me, mon mari started on the big mower.
The big mower needs a bit more work.
Mon mari bought himself a new toy a few weeks ago – a welding torch. Now he’s teaching himself how to weld so he can fix the lawnmower.
(After the lawnmower he needs to fix the barbecue – then we can start summer cooking.)
In between lawnmower repair he roto-tilled the potager.
While I was waiting for him to get the little mower ready, I picked rocks in the potager.
I filled this bucket 6 times with rocks, bits of broken brick and concrete, old toothpaste tubes (?), bits of crockery and this lovely blade of some sort.
I do this every year.
Every year I ask myself ‘Where does all this crap come from and why didn’t I see it last year?!?!?’
I can’t even count how many rusty scissors, blades, knives and other nasty tools I’ve found in my potager – and in the lawn as well.
One does not walk outside barefoot here!
Oh yeah, that big rock was in the potager, too….
After I was done playing there I meandered over to the herb garden.
Note to self: Do not ever let the parsley grow over the winter.
Normally parsley dies out over the winter, but the new location of my herb garden must be more protected.
The parsley was the size of small trees.
I had to dig it up with a spade – after cutting it all off. (It was starting to taste bitter)
This is a bucket of parsley roots.
In case you’re wondering – it’s sitting in front of lawnmower parts.