So, I tend to get obsessed with a food and eat it like crazy until I get sick of it. It’s probably one of Brian’s least favorite things about me- one winter he had to remind me that butternut squash was not the only food on the planet. Last summer it was the Harvest Grains salad, and this year I’m all about roasted beets.
This is a light, easy salad based off of ingredients I had on hand when the craving hit. It’s inspired by a way fancier salad we’re serving this summer at the restaurant I work at, that also includes grilled peaches, cherries, and micro-greens.
We’ve been making this salad to go with grilled cheese and pesto sandwiches or pita pizzas. These measurements are enough for two side salads or one bigger salad. They are also rough measurements because I eyeball it ;)
To roast the beets:
Slice the beets about 1/4″ thick, coat both sides with olive oil, lay on a cookie sheet and sprinkle with salt. Bake at 400 degrees for 15 minutes, flip the beets and bake for another 15 minutes. Let them cool before adding to the salad.
This is just a light mixture of the juice of one lemon, an equal amount of olive oil, and salt to taste.
Toss the spinach with the dressing, layer on the beets, and top with goat cheese. Sprinkle a little more lemon juice on top if you have some left, and finish with some fresh cracked pepper.
Easy peasy! What foods are you obsessed with this summer? I would love some new recipe ideas!This entry was posted in kitchen and tagged salad, summer. ← t-store scores: passport camera photobooth: in the desert →