I love being able to make a meal based on produce I get from the farmer’s market. This market salad does not disappoint! The great thing about salads is that they are super customizable and a great way to incorporate a lot of veggies into a dish. Especially in the summer, this is the best time to highlight the fresh produce being grown during the season.
Speaking of seasons, its getting colder!! I’ve had to pull out some of the heavy blankets and pumpkin spiced-everything is back in stores…another sign of Fall and sweater-weather. I’ve been exploring Boulder a lot this weekend and got to check out the fall festival, it was pretty awesome. Lots of different artists and vendors showcasing their products, it was a fun time getting to wander around for the afternoon.
It’s crazy sometimes to think that I’ve only moved to the Boulder area about a month ago. It somehow feels longer than that…funny how the brain works. Before I forget, I have to tell you guys what happened this past week with the chickens, specifically with Lime. Lemon and Lime were out in the backyard hanging out and nibbling on insects and plants. All of a sudden a cat appears and startles the chickens. Lemon heads for the chicken coop, Lime on the other hand decided that flying onto a tree was a better idea. Come to find out, Lime really enjoys hanging out on branches. It was an ordeal convincing her to get down from there.
The chickens got rewarded for their “bravery” in the face of a curious cat with some bits of the market salad. They were very happy to get carrots and tomatoes! I really enjoyed putting together this salad and fell in love with the burrata! I’ve never had before until I got it for this salad. I’m glad I did, it is so creamy and delicate. The burrata ties all of the ingredients together, especially because I didn’t add a dressing or vinaigrette. I’m not much of a salad dressing person, I eat most of my salads like a rabbit.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4-6 people
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- 1 bag arugula
- 1 beet, sliced or quartered
- tomatoes
- 4-5 carrots
- 1 pint pole beans
- 1 burrata
- salt and pepper
- extra virgin olive oil
Ingredients
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- Boil water in a saucepan and add some salt to the water. Add the beans and cook for 3-4 minutes. Meanwhile, prepare an ice bath in a large bowl. Remove beans from the pan and place immediately into the ice bath to stop the cooking. Remove beans and pat dry, slice lengthwise and place in a bowl. Season with salt and pepper.
- You can use the same pot to boil your beets. You can also use a smaller pan and add about 1/2 a cup of water and let them steam/boil for about 20 minutes. You can let them go longer, I like some crunch in my veggies. Cooking time will differ if you decide to slice them.
- Assemble ingredients onto the arugula. Sprinkle some salt and pepper on the remaining veggies. Finish by carefully placing the beautiful burrata on top. Slice the burrata open, I sliced in a cross pattern. Open the cheese up, season with salt and pepper and drizzle with some olive oil.