![]() ![]() Scrub the beets and lay them in a single layer in a roasting pan. To roast the beets: Cut away the leafy greens from the beets (if they’re fresh, you can add them to a mixed salad if they’re limp but still tasty, you can add them to a saute of greens) leaving about an inch or so of stem attached to the beets. Sherry vinegar or fresh lemon or lime juice, optional Moist, plump dried cherries (mine were coarsely chopped) I made it up as I went along and you should too.Īrugula, washed, dried and cut into ribbons or torn THE ROASTED BEET, DRIED CHERRY, CABRALES AND ARUGULA SALAD: Yesterday was opening day of the Lyme Farmers Market - at last! - and I returned from my outing with small beets and leafy arugula, garlic scapes and Stonington shrimp, all the fixings for an easy and delicious dinner. Last night a friend brought an Alsatian Pinot Gris to dinner, one he bought expecting it to be light and bright, but which, instead, was golden and syrupy and just right with the farmers’ market + a-slice-of- Spain salad I’d made. And both go well with something a little sweet: dried fruit, honey, a dot of jam or a wine with some residual sugar, which is what we had on hand, quite accidently, yesterday. Both cheeses are pungent, salty and slightly crumbly. While Roquefort is made with sheep milk, Cabrales is made with a combination of sheep, goat and cow milk. ![]() Like Roquefort, it is aged in caves, aging and blueing from the outside in, and brought to market wrapped in heavy foil. Cabrales is an artisanally made blue cheese much in the vein (oops, sorry) of France’s Roquefort. ![]()
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