A Damselfly in Distress and A Nice Recipe Using Golden Beets

Yesterday, on the way for an x-ray in Chelsea, we helped this damselfly get out of the middle of the sidewalk and safely onto this gate. I like little reminders that nature exists even in a hot summer city.

Then we found some beautiful golden beets and paired them with some of the apricots we had left from the weekend. I had every intention of making a beautiful cherry and apricot clafoutis or maybe even a galette and making my baking blog friends think I was cool, but the fruit was so good we popped them all weekend. There were only a few apricots left so I threw them in this salad with excellent results.

Golden Beet and Apricot Salad with Mint,
Nasturtium and Goat Cheese
(for 2)

-3-4 nice size golden beets, steamed boiled or roasted until tender
(If you're serving more people, have at least two beets per person I'd say)
-a few apricots, sliced in wedges with a squeeze of lemon
-fresh mint leaves, washed and torn or cut small
-a little nasturtium flower or two, torn in half or thirds would be nice for a soft peppery flavor
-a small round of a soft goat cheese, the most delicious you can get
(possibly one you're so addicted to you should get it free you advertise it so much)

-Sea salt and fresh black pepper
-Walnut oil


Slice the beets about a 1/2 inch thick. Slice Apricots into wedges and give a squeeze of lemon. Let sit for a few minutes and then arrange on a plate with little pieces of the goat cheese and the torn scattered mint and nasturtium (if you have it) on top.
Add a little sea salt a grind of black pepper to taste and a good drizzle of walnut oil.