recipe: BEET & SUGAR SNAP SALAD

If you remember, my last recipe post was a gem I was lucky enough to have discovered through my Jane Austen book club. Well, so is today's, or at least inspired. I changed a few things up, but the essence of this salad stays true to the original from the great cook, Caroline Carver. Again, Caroline, thanks! It's delicious, savory, quick to assemble and very satisfying on these hot, summer evenings. It includes two of my favorite things in the whole world: beets (a recent addition to my "favorites" list) and dill, so, as you'll see, it is full of beautiful color and, thanks to the sugar snaps, delightful texture.

INGREDIENTS:
3 medium beets
1/2 lb sugar snap peas, trimmed
goat cheese
1/4 cup shelled pistachios
1 tbs plus 1 tsp dijon mustard
1 tbs plus 1 tsp cider vinegar
1/4 cup olive oil
3 tbs chopped fresh dill
1 1/2 tsp sugar

1. If you are using fresh beets, cook them. (Preheat oven to 375 degrees. Wash each beet. Cut off the stems, leaving about an inch. Wrap each beet in foil. Back for about 1 hour and 15 minutes. Remove foil. Let cool. Peel skin from beet with paper towel.) The grocery store was out the day I made this, so I used pre packaged beets which worked perfectly. Either way, once they are cooked, or once you have removed your beets from their packaging, slice. Place in large bowl.

2. Rinse and trim the sugar snap peas. (To trim sugar snaps: With the pea laying flat on the cutting board, curve out, cut off the top of the pod. Then pull out the tough string that runs on the inside of the curve.) Add to bowl.

3. Shell the pistachios, then add to bowl.

4. In a small bowl, mix mustard and vinegar. Gradually whisk in oil, then dill and sugar.

5. Season beets, sugar snaps, and pistachios with salt and pepper. Drizzle with dressing. Top with crumbled goat cheese. Toss and enjoy!

xo, A.