6 Red Beets — Washed & Trimmed
Beet Greens — Washed & Chopped
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
2 tbsp. Lemon Juice
1 tbsp. Fresh Dill — Chopped
Red Onion thinly Sliced
2 oz. Goat Cheese — Crumbled
1/3 Cup Walnuts — Toasted & Chopped
Preheat an oven to 350°F. Or, put on BBQ grill.
Place the golden and red beets on a baking sheet. Coat the beets with 3 Tbs.
of the olive oil and season with salt and pepper. Cover the baking sheet
with aluminum foil and roast until the beets are fork-tender, about 1 hour.
When the beets are cool enough to handle, peel and cut into 1-inch wedges.
Meanwhile, in a salad dressing emulsifier, combine the lemon juice, crème
fraîche, the remaining 5 Tbs. olive oil, the dill and shallots. Squeeze the
lever to emulsify. Season the vinaigrette with salt and pepper.
Or, use Raspberry Vinaigrette.
Cut beets in half. Combine all ingredients. Sprinkle with dressing. Serves 6.