Veggie Pickings today at the Farm so I made….Bruschetta, Caprese and Beet, Apple Walnut Salad in Miso dressing.

Today I had the pleasure of going with my son’s preschool to the Farm.  I love going there but even more so with my kids so they can pick veggies too and so they can also learn how to grow and plant their own.  It was and still is a scorching hot day but as we all shuffled along the isles of beautiful bright green herbs I couldn’t help to capture this picture of the beautiful scenery. The smell of the basil is definitely my favorite smell of all herbs.


There’s so many simple dishes this herb is wonderful in….

The bruschetta is one of my favorites….it doesn’t normally call for avocado but I do love diced up avocado in mine.  One of the joys I have with cooking is how a dish is normally prepared and I add the ingredients I love to it. 🙂


If you want to make it like mine- just dice up cherry or heirloom tomatoes, diced avocado, shredded basil and drizzle in good quality EVO and Balsamic Vin.


Caprese- for those of you familiar with it know there’s no avocado in it….but mine has it. 😉  The creamy subtle mixture works out so good not to mention avocado is really good for you. 😉

These dishes work great as appetizers or together as a small simple meal.

This was an awesomely big beet….but apparently my mouth is big enough…lol


This guy had a blast…..


and lastly….

from my Fine Cooking Magazine….Beet Salad with Apple Slices…..I added some fresh carrots from our pickings today- I was bad at it, I got halves…I pulled half a carrot out of the ground. ;))


The miso dressing is salty yet so good! :))

For the vinaigrette
  • 2 Tbs. plain rice vinegar
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1 Tbs. finely chopped shallot
  • 1 tsp. garlic, mashed to a paste
  • 2 Tbs. white (shiro) miso
  • 1/2 cup plus 2 Tbs. neutral oil, such as canola or grapeseed
  • 1/2 tsp. Asian hot sauce, such as Sriracha (optional)
For the salad
  • 1 lb. trimmed medium beets
  • Sea salt and freshly ground black pepper
  • 8 oz. arugula or mixed baby greens (8 packed cups)
  • 2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
  • 1/2 cup walnuts, toasted and chopped
  • 2 Tbs. chopped fresh dill
Make the dressing

In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.

Make the salad

In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.

In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.

Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.

Make Ahead Tips

The dressing will keep for 1 week, refrigerated.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): fat g 13; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g):6; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;


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