I wanted to share new culinary perspectives with you and thought that one way to do so was to host a guest blogger. Alex of Yumsandloves replied and here we are! Hope you enjoy her post – I love beets and am always looking for a new recipe for this sweet, earthy root vegetable!  If you want to be the next guest blogger here at Snacking in the Kitchen, please let me know!

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Hi, I’m Alex and I blog at yumsandloves.com.  My blog is just that… yummy food and things I love. Although Anna and I have never met, I can tell we have a lot in common.  The number one commonality…our love of food!  I have been following Anna’s recipes and restaurant reviews and I’m happy to share mine with her.  I told her one of my ideas was to make something from ingredients at one of our local farmers’ markets!  Thanks Anna for giving me the chance to be a guest writer on your blog!  

Farmers’ Market Salad: Roasted Beets, Rainier Cherries & Goat Cheese

On a Sunday morning, darling hubby, our French Bulldog, and myself  headed to Ballard for the Farmers’ Market.  I was leaning towards making a salad!  When I saw beets, I knew that would be the base of my salad.  We both love roasted beets and enjoy eating them in our meals.  While walking, we brainstormed some ideas and then…Rainier cherries.  Yum!  I grabbed about a 1/2 pound of cherries and had to resist eating the entire bag right there!  Next item: goat cheese – a nice container from a farm up in Lynden, WA. 


8 Small Beets
Olive oil
Salt and pepper
10 Rainier Cherries
Goat Cheese
1 tablespoon champagne vinegar
1 tablespoon olive oil
1 tablespoon honey


1.  Preheat oven to 375.  Wash beets and remove leafy part.  Put beets in a foil pack and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast beets for about an hour, or until easily pierced with a knife.  
Once cooled, peel and dice the beets.

2.  Cut cherries in half and remove pit. Arrange beets on a serving dish and sprinkle with cherries.

4.  Whisk  together vinegar, olive oil and honey.  Add more honey if desired. Drizzle the dressing over beets and cherries. I tried to get some of the dressing inside the cherries to add extra sweetness.

5.  Top the salad with a generous dollop of goat cheese and dig in!