Today my gal Nikki and I went hiking at Bradbury Mountain State Park in Pownal. It’s a pretty quick hike but is fun and thankfully quite shady for a hot day like today.
When we reached the summit we sat down to eat some lunch. PB&J for me on an wheat english muffin (we were out of bread!), carrots from the farm share (SO GOOD!) and pizza flavored Annie’s Bunnies.
Cute bridge on the way down! There were LOTS of spiders on it though! On the way home I stopped to pick up some grocerys at Whole Foods. I had a giant bag of beets that I needed to be eaten so I looked for some goods to compliment them. Shallots, balsamic vinegar (which we always have but were currently out of), goat cheese, and Maine mussels!
I got to peeling the beets which I sort of hate because they are very time consuming and turn everything they touch bright red. Including my hands, nails, cutting board, and splatter onto my shirt… They cooked with olive oil, shallots, balsamic and s&p for about an hour and 15 minutes on 400* The balsamic caramelized the beets and they were awesome! When they were fork tender I took them out of the hot pan and put them in a bowl in the fridge. I had a cool beets and goat cheese salad in mind.
Beets tossed together with lettuce and goat cheese. Mussels prepared with white wine, olive oil, garlic and shallots. Oh and a wee bit of butter for some richness 🙂 Whole wheat toast points for dipping in the mussel juice! They looked like I grilled them right?? Super hot skillet gave them the grilled taste and look I wanted!
Yum! Awesome dinner! Hope everyone had a wonderful weekend!