Beet Salad with Bay Leaves and Sherry Wine Vinegar
1 bunch of beets, 3 large or 4 medium
4-6 bay leaves, fresh Mediterranean Bay Laurel
2-3 whole cloves
3 whole allspice, optional
1/2 tablespoon sea salt
3 tablespoons sherry wine vinegar
3 tablespoons olive oil
Preheat the oven to 400°
Wash and remove beet greens, save for later use. Tightly wrap the beets in foil and roast until a small knife easily slides into the beets, about 25 minutes. Let the beets cool and when you can handle them, slip the skins off and cut into wedges.
Put the remaining ingredients together in a saucepan and heat until warm, take off the heat and add the prepared beets. Let the mixture rest so all the flavors can develop. I got a little carried away with all the bay leaves but I removed them before serving the salad.
Moroccan Carrot Salad
1 bunch organic carrots, washed, trimmed, peeled and sliced into coins
1 teaspoon cumin seeds, toasted and ground together with the other spices
1/4 teaspoon paprika
1/8 teaspoon dried red pepper flakes
1/2 teaspoon sea salt
Juice of 1/2 half lemon
1 tablespoon olive oil
chopped fresh parsley for garnish
- Place the carrots in a medium saucepan. Cover with cold water and cook over medium heat until tender, about 5-7 Minutes. Drain and cool.
- In a small bowl mix together the ground spices, lemon juice and olive oil. Add this to the cooked carrots and gently mix together. Let cool for 20 minutes and garnish with parsley. These may be prepared several days in advance. Serve at room temperature.
- Note about the spice mixture, I doubled the spice mixture (ground cumin seeds, paprika, red pepper flakes and salt) and used half of it for this recipe and saved the rest for later.
Sugar Snap Peas with Mint and Lemon Zest
8 ounces sugar snap peas, washed and trimmed
2 teaspoons mint, finely chopped
1 teaspoon lemon zest, finely grated
2 teaspoons olive oil
Sea salt and freshly ground pepper to taste
- Bring a medium sauce pan filled with salted water to a boil. Add the sugar snap peas and bring to a gentle boil. Cook the peas about 1-2 minutes, drain and transfer to a bowl of ice water.
- Remove the peas from the ice water and place in a medium size bowl. Stir in the mint, lemon zest, olive oil, salt and pepper to taste.
Now you are ready to make your composed salad plates when ever you like!