Friday

Roasted Carrot and Arugula Salad Recipe

The Arugula is bolting. Which means we need to whip up a yummy salad quick! I've got you covered. Find a recipe, down below...

When salad greens 'bolt' it's their way of saying life in the greenhouse is too hot to handle. They send up pretty flower stalks, hoping to go to seed. Their leaves turn bitter quickly -- the best solution I have for such a dilemma is to compost these beauties and start all over again.

Every Wednesday, I volunteer at a local organic farm - with high hopes of learning a whole lot more about growing my own veggies.

This week's fab harvest included fresh, baby carrots. They lounge on these screened tables after I give them a bath:
Rubbed, tubbed and scrubbed: first baby carrots.

Roasted Carrot and Arugula Salad
- Slice young carrots in half lengthwise (Remove the greens and feed them to my eternally grateful horses)
- Drizzle with olive oil
- Sprinkle with minced garlic, salt and pepper
- Roast at 400 F until the carrot tips have browned

* Create a bed of chopped arugula for your fancy carrots.
* Garnish with Feta cheese, walnuts and craisins.
* Add the finishing touch - your favorite vinaigrette.

3 comments:

Kiki said...

Hi Kate..beautiful post! I love arugula...yum! Gorgeous recipe!thanks!!
Have a fabulous wkd!
Kiki

Together We Save said...

Sounds yummy!!

joey said...

OK ... count me in, Kate!