It’s rare that I eat beets without the fresh and bright contrast of citrus. They complement each other so well! For this salad, the magical duo is joined by crisp fennel with its cool anise flavor. To add even more brightness, the dish is finished with fresh lemon and mint. It’s the perfect uplifting cure for those winter doldrums! This salad was truly a local affair as the beets and fennel came from my CSA, the orange from a neighbor’s tree, and the mint from my backyard. You can find this recent collaboration with Loam Agronomics over on their blog.
Sweet Potato Black Bean Soup with Sage Avocado Cream + Link Love
“First we eat, then we do everything else.” — M.F.K. Fisher
Link Love
+ Tapping my toes to Renee’s latest mixtape, perfect for milling around the house or out running your errands
+ The sun has been noticeably absent down here in Houston lately making me want filling soups like this one
+ Really excited to try this chamomile latte to help wind my brain down in the evening
+ I’m experimenting with homemade face scrubs and this one is currently on rotation with a little cardamom added to the mix
+ I just started using ashwagandha so I enjoyed reading this article about its cultivation
+ Loving this post by Briar on seed sourcing & planning for spring
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