Summer nights when the air is still warm from a hot day are finally here, and standing in front of the stove or the oven is out of the question.  These are the nights, more often than not, taht we eat cold meals.  This was the latest creation: Composed Salad with Beets, Potatoes, Avocado, Arugula and Beef.

The beauty of this particular salad is that both the potatoes and beef were left over from our camping trip last weekend.  Sliced and arranged on a platter, the two gave a nice bulk to the salad.  Around the potatoes and beef, I scattered slices of avocado and cold beets that were boiled and chilled.

I piled peppery arugula in the center of the plate and drizzled the whole salad with lemon juice and olive oil and sprinkled with salt and ground black better. This is as good as it gets! 

For a perfect finish, grill a slice or two of bread to soak up the ruby beet juice that collects at the bottom of the plate.

And there you have it!  Hungry?

Back to Snacking in the Kitchen

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