I Love beets. There is an earthiness to them that just tastes amazing and roasting them brings out an amazing sweetness. This morning I wrapped the beets in foil and stuck them in the oven at 350 for about two hours. By doing this in the morning I also beat the heat of the day where I would probably have been less likely to even turn the oven on.
Preparing beets ahead of time is a great way to simply have them on hand when you need them. After roasting let them cool on the counter. I open up their foil homes just to let the steam and heat escape. Once they are room temp just run them under cool water and peel the skin off. This also saves your hands from getting red! Simply store them whole or pre chop them and put them in the fridge.
These red beets were in my $10 bag from the farmer's market this week. I couldn't help but toss a few pieces in my mouth after chopping them up. In my opinion they really don't need to be dressed up too much. For me I would rather not hide their Earthy taste but rather celebrate it. That is why I like this simple salad.
For the dressing:
1 tsp dried thyme
1 TBSP lemon juice
2 TBSP Lavender Balsamic vinegar
2 TBSP Herb olive oil
Ground pepper to taste
1 TBSP agave syrup
Mix everything together in a Bell Jar, lid and shake. For a creamy version add 1 TBSP Buttermilk, yogurt, or Mayo.
Toast some sunflower seeds in a dry plan until golden brown. Remove from heat and let cool.
These greens were young butter lettuce from the garden that I picked while very young but any micro green would also work. Fresh Chives give a little spice.
Toss the Beets in the dressing and place on a plate, and garnish with the greens. Top with fresh garlic chives and toasted sunflower.
This salad tastes like Spring and all the goodness that a garden can offer.