This was a fabulous salad from Jack Bishop’s Year in the Vegetarian Kitchen (page 130). It’s roasted beets, arugula, and feta cheese. I got incredible local beets and splurged on local organic baby arugula ($3.50 a bag) at a stand in the Reading Terminal. Worth every cent. I also did not need as much arugula as I thought. Said 12 cups, but less was better. I roasted the beets—red and golden—in tin foil as directed but finished them on the grill to keep the house cooler. I had been grilling a pork loin from Trader Joe’s which I served with a honey (local) – mustard sauce I made. I also served the salad with slivers of a toasted multi-grain flat bread that was coated in a garlic oil made per Jack’s cookbook. The garlic, though, was amazing—local and very young. The toasted bits in the oil were so delicious I just wanted to eat them all. Jack said to strain out the garlic and throw it away but I couldn’t do that. Instead, I mixed the roasted beets into the garlic bits after they (beets) were cut up. Amazing taste combination. Will definitely do this one again.
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