Victor Sack wrote:
> Melba's Jammin' > wrote:
>
>> Nurse Niece Sandra gave me a pint of freshly picked raspberries and
>> freshly picked strawberries at my birthday outing this afternoon.
>
> You are a born-again Orthodox? Happy birthday! Here are two birthday
> recipes for you, respectively from
> <http://www.arbuturian.com/2009/summer-salad> and
> <http://allrecipes.co.uk/recipe/3284/beetroot-raspberry-smoothie.aspx>.
> Have some Barb's Beety Beauty on the side.
>
> Bubba
>
> Goat's Cheese, Beetroot & Strawberry Salad
>
> Ingredients (Serves 2):
>
> Baby salad leaves of your choice (rocket works well too)
> 2 circular goat's cheeses (strength according to personal taste)
> 1 punnet of strawberries
> 4 cooked beetroot (small ones)
> Balsamic vinegar
> Olive oil
> Ground black pepper
>
> Method:
>
> Mix the olive oil and balsamic vinegar in a cup until the required
> balance is right. You want a fairly good amount of sharpness coming from
> the balsamic. About 1 part olive oil to 3 parts balsamic is a good
> starting point. Add ground black pepper according to taste.
>
> Chop the strawberries and beetroot into fork-sized pieces. You can
> experiment according to preference and presentation. Some people like to
> dice these quite small, whereas slightly larger pieces are easier to
> eat.
>
> Lay out the salad leaves on the plate and dress with a good amount of
> strawberries and beetroot so there is a rough equal balance between the
> two. Drizzle the balsamic dressing over the salad.
>
> Place the two goat's cheese on an oiled oven tray and pop under the
> grill on a high heat, until the cheese is browned on top.
>
> Transfer the whole cheese onto the salad, serve with some chunky bread
> and eat.
>
>
> Beetroot raspberry smoothie
>
> Ingredients
>
> 2 cooked beetroot, about 125 g (4 1/2 oz) in total, cooled and roughly
> chopped
> 55 g (2 oz) fresh or frozen raspberries
> 250 ml (8 1/2 fl oz) cranberry juice drink, chilled
> 200 g (7 oz) Greek-style yogurt, chilled raspberries to decorate
> (optional)
>
> Preparation method
>
> 1. Put the beetroot and raspberries in a food processor or blender with
> the cranberry juice drink and purée until smooth.
>
> 2. Strain the purée through a nylon sieve into a large jug to remove
> the raspberry pips, then whisk in most of the yogurt.
>
> 3. Pour into 4 glasses and top with the remaining yogurt. Swirl the
> yogurt into the surface, then decorate with extra raspberries, if liked.
> Serve immediately.

Thanks for the salad recipe Victor.

Bob