Fall Color inspired Beet and Carrot Salad

10/26/2016
​Thank you so much for signing up for the fall bread share! Welcome if this is your first time ordering STELLA bread, I hope you enjoy it all. If you are ever unhappy with your bread please let me know so I can make it right. 
I am fully refreshed and inspired after my trip back to Germany and am soaking up the beautiful fall weather here.  As our little aspen tree right outside the window is still glowing yellow and orange I have been craving colorful food on my plate combined with cheese toast it makes a great lunch or appetizer! 

Here is the recipe:

Colorful Beet and Carrot Salad:  
(Serves 4)

• 2 large beets peeled and shredded
• 4 carrots shredded
• 1 walnut size piece of ginger diced
• 4 Tbs extra virgin olive oil
• 6 Tbs apple cider vinegar
• 1/2 cup scallions minced
• salt and pepper to taste

Mix all the ingredients together in a medium size bowl and let sit while you make the cheese toast.

Cheese Toast Triangles
Turn your broiler on high.
​Take a few slices of KAMUT bread (a couple days old is best) and cut them in half diagonally to make two triangles each. Place them on a baking sheet and sprinkle your favorite cheese on top. I like to use Compté or Gruyère. Place the whole sheet under the broiler until crisp about 2 min. Serve along side the salad. Enjoy!

This week’s Share
Country Sourdough
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, org. sourdough culture, sea salt.
Dark Rye Loaf
Ingredients: water, freshly milled org. rye flour, org. sourdough culture, sea salt, org. coriander, org. fennel seeds.