I adore the combination of heirloom tomatoes, fresh mozzarella, and basil. This year the gloomier than usual Seattle weather has left our poor tomatoes in the green. This is a nice alternative with vegetables that seem to be thriving in this weather.
Digging around my refrigerator this evening I found some beets which I boiled for 20 minutes and then peeled. I put them in the refrigerator while I worked through yet another essay about why I want to study medicine...
3 tablespoons of Goat cheese
2 beets-boiled, peeled and cooled
fresh mint
olive oil
1/4 tsp cardamom
fresh pepper
Layer the beets with goat cheese and mint. Top with olive oil, cardamom and fresh pepper.
Speaking of goat cheese...someone was just telling me they made a lasagna with goat cheese instead of ricotta- that is my next cooking adventure!
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