I absolutely love beets so when I received them along with a head of lettuce in the CSA from Strite’s this week, I immediately knew I would be making a salad. The asparagus I used was what was remaining in my grandparent’s garden. I prepared the lemon balm vinaigrette earlier in the week to save time.
Strite’s also carries a variety of goat cheese from a place called Camelot Valley in Dover, PA.
Jennifer Bradbury raises Nubian goats on a 10 acre tract and is licensed by the Pennsylvania Department of Agriculture. From Camelot Valley’s Facebook page, “Our herd of registered Nubian goats have been born and raised in the heart of York County, Central Pennsylvania since 2004. The grain and hay and forage they eat is all a product of the bounty of the land, and the hard work of local farms and families.” For more information on this local fine artisan goat cheese and all the different varieties of cheese available (and also cute goat pictures) visit Camelot Valley.
Beet and Asparagus Salad with Feta and Lemon Balm Vinaigrette
- ½ pound asparagus, cut in 1” pieces
- 3-4 beets, washed and halved
- 1 head of lettuce, chopped
- 3-4 1” pieces of feta, crumbled, makes about 2/3 cups crumbled
- Lemon Balm Vinaigrette
- Place the beets in a medium sized pot and cover with water. Bring to a boil. Reduce heat and simmer 45 minutes. Drain and rinse and cut in small cubes. Allow to cool.
- While the beets are cooking, take another small pot filled with water and bring to a boil. Add asparagus and cook for 2 minutes. Drain and rinse. Allow to cool.
- To make a full meal for two, divide the lettuce onto two plates. Top with an equal amount of beets and asparagus. Add 1/3 cup of feta to each plate. Drizzle on the lemon balm vinaigrette.
- To serve as a salad with a meal, toss all ingredients together in a large salad bowl and serve.