GOLDEN BEET SALAD WITH GARLIC SCAPE CUMMULUS VEGAN CHEESE

INGREDIENTS

  • 1 head of butter lettuce from Plenty Wild Farm

  • 5 golden beets from Plenty Wild Farm

  • 1 bunch of pea shoots from Nutrient Dense Farms

  • 1 round of garlic scapes cummulus vegan cheese from Blue Heron Creamery

  • 1 cucumber from Plenty Wild Farm

  • 1 pint of grape tomatoes from Plenty Wild Farm

  • 3 cloves of garlic from Plenty Wild Farm

  • 1 bunch of cilantro from Plenty Wild Farm

  • 1/2 cup olive oil

  • 3 Tbsp apple cider vinegar

  • 1 Tbsp Orange water blossom

METHOD

  1. Boil beets until soft with a fork, remove from heat and allow to cool, slice

  2. Wash lettuce and pull off whole leaves

  3. Half tomatoes

  4. Place beets, tomatoes, pea shoots and chunks of vegan cheese on individual lettuce leaves

  5. Mince garlic

  6. Finely chop a handful of cilantro

  7. In a small bowl, whisk together oil, vinegar, garlic, cilantro, orange water blossom and add salt and pepper to taste

  8. Drizzle vinaigrette on the lettuce leaves and enjoy!