Roasted Beat Salad with Goat Cheese
The snow is here, the snow is gone, the snow is back. Today it’s sunny and 55 degrees. Central Oregon never seems to make up its damn mind. We’re getting into the last of the winter roots, and the Spring planting has begun… (Have you signed up for your Summer CSA yet!?) So, I am obsessed with these sweet, earthy, and dense little gems called beets. I know it is one of those things people seem to love or hate. But I have to tell you, I have made some self-proclaimed haters Beetlievers (hahaha, I kill myself) with this sexy little winter salad. Chop beets and cellar garlic, then roast in a cast iron pan at about 400F for about an hour with a little high heat oil, stock, and seasoned to your liking. Set aside and chill. Puree a sauce of fresh dill, thyme, parsley with avocado or coconut oil and lemon. Sauce the plate. Top with sweet garlic beets. Finish with fresh goat cheese and thyme. Also, this stores well, so you can prep this salad to eat all week. Cheers!-@The primal focus
