Campfire Squirrel on a Stick

I couldn’t resist putting in a fun title with this week’s issue coming out on April Fool’s Day. It’s difficult to maintain high spirits while every day has worrying news. Nonetheless, it’s important to still see the beauty around us and to take delight in little things.

I was raiding my pantry the other day looking for ingredients for a side dish to serve with supper. I don’t have many canned fruits or vegetables but I found a jar of pickled beets and a small can of mandarin oranges. The jewel tones would make a delicious salad and definitely add some pizazz to our meal.

I drained the beets and also the oranges, reserving the liquids separately for later use – remembering to not waste anything during these trying times. Who knows, maybe the beet juice will help dye Easter eggs in a couple of weeks. Because the beets were pickled, the salad doesn’t need additional flavoring, just a drizzle of oil. If you have some fresh herbs growing on a windowsill, snip a few of those on top. Fresh mint or chopped chives would add a delicious counterpoint. I’m hoping to find some more nice surprises in my pantry over the next few weeks!

BEET, MANDARIN & FETA SALAD

1 jar of pickled beets, drained
1 small can of mandarin oranges, drained
¼ cup crumbled feta or chèvre
Drizzle of olive oil

In a medium bowl, carefully stir together the beets and orange segments. Top with the crumbled cheese and a light drizzle of oil.

If you don’t have any feta or chèvre, you can add some Parmesan shavings or your favorite hard cheese. If you have a nice selection of flavored oils, toasted sesame oil or walnut oil would also taste great. I was even thinking of adding some chopped nuts to add a bit of crunch to the salad.