I love eating fresh salads of all kinds during the summer. Well, it’s no longer summer, but I still enjoy salads - they’re just a bit more suited for fall - my favorite season. True, my garden is seeing its last days, but I take comfort in sitting out there watching Monarchs take over, and staring at the harvest moon. Magical.
This salad comes together quickly and is a great light meal.
INGREDIENTS
Salad
3 red beets with tops
½ to ¾ cup pearl onions
6 carrots, peeled and cut in ¾” chunks
burrata cheese
1 1/2 tablespoons olive oil
¼ teaspoon cumin
salt and pepper
Dressing
1 tablespoon honey
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
1 teaspoon minced thyme
salt
Toppings
1 2” piece of honeycomb
2 tablespoons aged balsamic vinegar
METHOD
Heat oven to 400 degrees.
Cut the tops off the beets and peel, re serving the beet greens if they’re fresh and you want to use them. (Mine were not). Clean ribs off the beet greens and tear the greens into pieces.
Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt, pepper and cumin. Spread in one layer on sheet pan covered in foil.
Roast in the oven for 30 minutes or until tender and browned. Turning once after fifteen minutes.
Combine dressing ingredients and whisk until well combined.
If you’re using the greens, right before the vegetables are ready from the oven, heat a skillet over medium-high heat with a drizzle of olive oil.
Quickly sauté the beet greens if you’re using them, about 2 minutes or until lightly wilted. Transfer to platter.
Toss the vegetables with the dressing and place on the greens. Open a ball of burrata on top of them, and top that with the honeycomb. Divide cheese and honeycomb evenly among servings.
A nice warm baguette would be a perfect accompaniment.
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