Today’s packed lunch fits the occasion of last packed lunch for 2 weeks: a smoked beet salad with sheep milk’s feta from the farmers market and a slice of home-baked bread.
For bread, you can use these recipes:
The smoked beets are based on a recipe from Jamie Oliver: place beets in a aluminum foil tent (just fold the sides shut) with a spring of rosemary and back at 450F in the oven for 45-60min (or in charcoals, same amount of time).
To round out the salad I added feta, and a sliced calamondin for some citrus flavor, all served with the best balsamic vinaigrette ever.
Time for lunch!