My husband likes beets. He won’t complain if you give him a cup and a half of diced cooked beets for lunch. Today, the purplish-red vegetable was on his wish list, so I decided to peruse the internet to see if I could find something a little more interesting than a heap of beets.
The first salad recipe I looked at blended the beets into a garlic-chicken bullion salad dressing that was served with candied walnuts on a bed of baby spinach leaves. That probably wouldn’t have gone over well; Joel was interested in beet pieces, not liquid.
The second was more enticing. Spinach, beets, and nuts were still main ingredients, but fresh peaches and feta cheese were added to the list.
When we lived in the USA, $ for feta wasn’t a priority when I budgeted. Once, maybe twice, it would make its way onto the grocery list. We’ve lived in South America for almost three years now, and I don’t think I’ve even looked for it at the grocery stores.
Instead of hopping on a bus to see if one of the fancier grocery stores carried it (at a price I would be willing to pay for an experimental salad recipe), I substituted Queso Campesino.
manis dulces (peanuts roasted in sugar with sesame seeds)
beets, cooked and diced
spinach, raw and shredded
peach, fresh and diced
chicken, cooked and shredded