Friday, April 9, 2010

Pink salad dinner

We didn't quite have this beautiful pink dinner on Valentine's Day: we had it on the 15th instead. We peeled and chopped the beets and baked them covered with a splash of water until tender. Then we tossed the beets with red-wine vinegar and the rest of the salad: fresh lettuce, blue cheese, walnuts, croutons (stale baguette, cubed and tossed with olive oil, salt, and dried herbs, and baked in the broiler), and some minced shallot. Serve with a rosé. (And be sure to find rosés that are not too sweet. The Red Bicyclette is a good choice, but most cheap California rosés and "white zinfandels" taste like bubblegum.)

No comments: