14 August 2009

Beets and greens

I made a dinner of sea bass pan-fried with celery, onions and carrots, with sides of brown rice and a salad. The salad is a mix of my usual mix greens and mustard vinaigrette (olive oil, chunky dijon mustard, lemon juice, honey) and some fresh beets sauteed in the pan juices (after I transfered the fish into a plate) and a dash of olive oil. Before serving I added a squeeze of lemon. I have been enjoying fresh beets in salads these days, they seem to be in season here in the region.

1 comment:

  1. This looks like a gourmet restaurant meal.