A recipe for a market-inspired salad with baby arugula, fresh herbs, fennel, quinoa, roasted golden beets all topped with oozing balls of fried goat cheese.
We approach the market tentatively in the fall. The number of vendors dwindles each week, and it’s difficult to know when to expect them to disappear completely until spring. The sun shining, the air far warmer than is usual or expected for November, we wandered through the aisles, and we were not disappointed.
I happily show up long before the market is bustling in the spring, hoping to score ramps and morels and some overwintered root vegetables. In the fall, I linger, and I rejoice as farmers set out late season arugula, spinach, and bunches of tiny, vibrant radishes – a return from those chilled spring days.
This salad takes a bit of forethought. You have to roast beets and prepare quinoa, which aren’t the quickest of tasks. However, this can be done well in advance. If you are motivated to spend a few hours on meal prep over the weekend, these can sit and wait a few days in the refrigerator for you until you’re ready to toss them all together into a quick salad one night, frying up the goat cheese just before serving.
In the end, it all comes together into a fresh and earthy mix of autumn.
It’s that time of the month. Wondering what to do with what’s in season this month? We’re sharing what we’re doing for Eat Seasonal. Follow along using #eatseasonal.
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