Rosted Beet and Ricotta Salad
Fresh ricotta cheese and mint are a fresh and lovely combo paired with the citrus and beet in this lovely salad.
Ingredient: Mint
Since we cleared out some large pieces of land I was looking to plant some mint because I know it spreads like crazy and that is what I’m looking for. Also, I love mint! I found a great list of 30 ways to use mint and I’m looking forward to trying many of them out this summer. Here are a few that looked good to me:
Boiled with sugar and water to make mint syrup to sweeten drinks
As a garnish for summer drinks like lemonade
In place of some or all of the basil in pesto
Steeped with boiling water for fresh mint tea
Added to green smoothies
For mint iced tea — steep mint in boiling water with sugar or honey, then chill
Chopped and tossed with roasted potatoes, olive oil and salt
Frozen in ice cubes for a pretty drink presentation
Added to salads
In mint butter
In cupboards and drawers to repel ants
Blended with lemon juice, vinegar and a light oil for salad dressing
Mixed with olive oil for a marinade for the grill
Simmered in homemade hot chocolate
Chopped and added to salsa
Used to make homemade mint ice cream
Be sure to check out the whole list, here is the website.
Recipes Using Mint
Roasted Beet and Ricotta Salad
Sarah’s creative use of the fresh ricotta at the farm stand. Remember, this is a salad, so play with the flavors, and if you don’t have fresh ricotta, no need to panic!
Watermelon Cocktails
Sarah provides us with some fruity watermelon beverages to enjoy, both cocktail and mocktail versions. (Though vodka is not on our list of staples, perhaps it will be after trying one of these).
