Article by Mitch Samples
Good morning everyone, going to keep things short today and offer this amazing spinach salad and roasted beet recipe with blueberry vinaigrette recipe today, using blueberries from Altar Cross Farms out of Ivanhoe, NC. It’s an easy and nutritious recipe made mostly with items you can get at the Cary Downtown Farmers Market.
On a quick side note, now that we are all cooking more at home please contact me with any questions or thoughts you might have about cooking techniques, ingredient substitutions, or repurposing leftovers to make a new meal. I hope to address these in future newsletters and want to talk about things that are relevant to you. Have a joyful week!
Spinach Salad with beets and Blueberry Vinaigrette
3/4 cup neutral flavored vegetable oil or light olive oil
½ C Fresh Blueberries – https://altarcrossfarms.com/
2 Tbs Cider Vinegar
2 Tbs Balsamic Vinegar
2 Tbs Honey
1 tsp kosher salt
2 Medium Beets, Roasted – Parker Farm and Vineyards
8 oz spinach – Parker Farm and Vineyards
¼ Cup toasted nuts, chopped, (Pecans, pistachios, or black walnuts)
¼ Cup Feta, diced – Paradox Farm Creamery
While the beets are roasting:
If you have any questions, please contact Mitch at firstname.lastname@example.org. I am here for you.