Happy Summer! Wow- June when by so fast and was full of very fun days. I can not believe tomorrow is the start of July. How did that happen.
Summer is such a busy time full of outdoor fun and festivities. If you are looking for a healthy and delicious side dish to bring to a summer gathering, try this golden beet salad. It looks pretty and so tasty. You can roast the beets a day or two ahead of time ( maybe at night when it’s cooled down a bit- it’s even been darn hot at 9,000 feet this summer!) and keep them in the fridge until you are ready.
When I travel to California I am often inspired to go home and replicate a dish I tried at one of the farm to table restaurants. This was inspired by a dish at Farmshop in Larkspur. If you make this dish with regular red beets, be warned that it will still taste lovely but the goat cheese will turn pink…and that makes it not quite as pretty to bring to a party.
I like to make my salad dressings in these little jars and really shake them up. It’s more fun if you have music playing in the background too. Ask your kids to dance around and shake, shake, shake. Or go at it yourself. Cooking is supposed to be FUN.
- 3-4 medium golden beets
- 1 tbsp poppy seeds
- 2 ounces goat cheese, crumbled
- micro greens, for garnish
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp champagne viniagrette
- pinch of salt
Heat oven to 400 degrees.
Wrap each beet in parchment paper and then a layer of tin foil. Wrap tightly.
Place beets in rack in oven and bake for 1 hour, until fork tender.
Let cool fully.
Meanwhile, make the vinaigrette. Place all 4 ingredients in a small glass jar with tightly fitted lid and shake well for a minute.
When beets are cool, peel the skin off. It should peel off easily using your fingers, but if not, use a knife. Slice beets into 1/2 inch cubes and place in a medium bowl.
Pour vinaigrette over the beets and mix well.
Add poppy seeds and crumbles goat cheese and mix together.
Garnish with microgreens or mint.