roasted beets on crostini

Hike Day

We were supposed to have a picnic, but the weather was only cooperating for the hike. Although we went home to eat, this certainly can be picnic fare or even a lovely appetizer or lite meal.

I roasted some beets, and sauteed some minced onions in balsamic vinegar. This softened the onions, reduced the vinegar to a sweet syrup and got rid of the extra acid. I made a dressing for the beets with Dijon mustard, balsamic vinegar, smidge of agave, the onions, the reduced balsamic, a dash of dill weed and salt 'n pepper.

The 'feta' I had left over from a few weeks ago. It kept really well, covered with oil, very much like sun-dried tomatoes packed in oil. I mashed it up, added a crushed-to-smithereens garlic and seasoned it with salt, pepper and dill, echoing the beets. For good measure, I topped it with some of those beautiful sprouts. They reflected the earthiness of the beets magnificently.

Slapped 'em on some toasted bread - crostini - and we were all set. 

 Uncommonly good.

Cost Breakdown:

beets: $2

bread: $3

feta: $2

onion, dill, olive oil, Dijon, balsamic: $2

Total to make a bunch of these (20?):

$9.00

greek wrap with kalamata and feta

Picnic

We went to the beach today and brought this tasty, easy and quick to make wrap. It has broccoli slaw in it because I was trying to find a way to get Cat to eat broccoli - this worked! In fact, she didn't know it was broccoli until after I told her. She blamed her ignorance on hunger. It also contains a spread of homemade feta - which I made a few weeks ago, it needs some time to brine - and kalamata olives. A few slices of tomatoes and strips of roasted peppers rounded out this wrap. Very Greek. 

Cost Breakdown:

tortillas: $3

olives: $2

feta: $1

tomatoes and peppers: $2

broccoli slaw: $3

Total to make 7 wraps:

$11.00