This is an ode to broccoli, which has played the villain role for far too…
Slow roasted beets are not only a fall staple, but they are also perfect in fresh summer salads! Make this beet summer salad to enjoy on its own or as a side to your next bbq cookout.
4 large red beets
4 tablespoons white wine vinegar
1/2 cup olive oil
2 teaspoons fresh thyme leaves
2 tablespoons lemon juice and zest
2 shallots, diced
4 cups fresh greens (arugula, romaine, green leaf, red leaf)
Salt and pepper
4 ounces soft mild goat cheese
- Preheat the oven to 425 degrees F.
- Separately wrap the beets tightly in foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
- To make the vinaigrette, whisk the lemon juice, zest and shallots in a small bowl. Whisk in the oilive oil and season with salt and pepper
- When the beets are cool enough to handle, slip off the skins and compost. Slice the beets into about a ½ inch slice and toss the beets in the vinaigrette and season with salt and pepper.
- Serve the beets on a plate and Toss your greens with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.
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