Week three in July is the week of this red beet appetizer: slices of cooked red beet, feta cheese crumbled over it, olive oil sprinkled over that, and decorated with some greens.
Courtesy of aunt M., who put rucola dell’ orto on top. I repeated the gesture with thyme flowers and chives.
Serves 4: 4 cooked read beets, sliced finely and draped elegantly on smaller plates, 1 pack of feta of which you will only need half, 4 small handfuls of rucola, 4 drizzles of olive oil.
Red beets are chock full of goodies for your hemoglobin. The feta may be too salty, but the portion is small. In that case, substitute with a bit of skimmed cottage cheese seasoned with herbs instead of salt.
I submit this to Heart of the Matter #28 for July: Budget-Friendly Foods. Because anything made with fresh vegetables that are in season is per se a budget-friendly dish.
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