Yesterday, I got to make a nice dinner at home for myself and Theresa. We haven’t gone grocery shopping yet, so I had to just make do with what we had around.
Luckily, I found a good grouping of beets in the fridge just languishing, and Theresa had suggested I make lentil soup for dinner. Those two pieces came together, and I remembered a really good sounding recipe in Sarah Raven‘s In Season: Warm Beet Lentil and Goat Cheese Salad. I obviously didn’t have a lot of the ingredients, but I made do.
You know, it is really spring. And that means that the mint is growing happily in front of our house in our building’s collective front yard. That means fresh mint! I also happened to stumble upon another herb growing in that plot, it smelled very lemony, and after picking a bit and comparing it to ours, my suspicions were confirmed; lemon balm.
The recipe calls for a simple dressing of olive oil and the juice and zest from one lemon. Well, I didn’t have a lemon, and I was dying to dry out the lemon balm to stand in for lemon. So, I used the last of our lemon juice, added olive oil, chopped up a tiny bit of our frozen lemon zest, and chopped a nice bunch of lemon balm. The resulting dressing was dreamy and very extra lemony.
After the beets finished roasting I cut them up and mixed them with the lentils. Then I put sliced goat cheese on top, sprinkled some fresh chopped mint and drizzled it in the dressing.
Dinner was quite good. I found that the salad brought together hearty things like beets and lentils with the springy tastes of fresh herbs. Very nice.
For dessert we had more vanilla ice cream, this time with buttered sun burnt walnuts (the nuts are a generous gift of my sister from CA) and honey. Nom.
Quite a nice evening, if I must say so myself. Happy to be back in the swing of our locavore life.
- Beets, Tomato Juice (from canned tomatoes): Red Fire Farm
- Lentils: Baer’s Best Beans
- Goat Cheese: West River Creamery
- Green Garlic: Astarte Farm
- Mint, Lemon Balm: Front yard
- Vanilla Ice Cream: Batch
- Butter: Highlawn Farm