We celebrated Father’s Day in Maine this year and enjoyed not only this lobster….
….but some huge clams, grilled Haddock-all of it caught the morning we bought it-this Sweet Potato Salad from Martha Stewart, melon salad, and….
….this beet salad with fresh picked spinach leaves, beets and herbed goat cheese, drizzled a bit of olive oil.
The recipe is simple. This time of year spinach is fresh from the gardens and farmer’s markets are full with homemade products. We picked up this herbed goat cheese at the same market we bought the seafood. A little farmers market in Farmington, Maine that also sold us homemade preserves, fresh kettle corn, British Shortbread, and homemade pies. Mercy…
2 medium sized beets, boiled and cubed
2 handfuls of fresh, washed spinach
4 oz. herbed goat cheese
3 tbsp. olive oil
salt and pepper to taste
For the beets: Boil the beets until fork tender, about an hour. Peel, let cool completely, then cube.
To build salad: Place spinach on a small platter. Top spinach with cubed beets, drizzle with olive oil. Top with goat cheese.