Beets in Blue Cheese

I cooked tonight, and I used a recipe. I even followed it. It was Red Beet Salad with Roquefort Cheese from Fresh from a Monastery Garden, except that instead of red beets I used golden, and blue cheese instead of roquefort and instead of sour cream I used yogurt and I didn’t use the mache leaves or endives. But, hey, that’s what I had.

The beets (also there are apples) are on the upper left. On the upper right are the greens from the beets, sauteed with garlic in sesame oil (but disappointingly bitter for some reason), and at the bottom are new potatoes with the homegrown pesto from earlier this week.

It was all very yummy, but light. I feel a late night run to Jarling’s Custard Cup coming on.

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