SIMPLE BEET SALAD WITH GOAT CHEESE AND PEA SHOOTS

Spring has sprung and I am overwhelmed and excited by the weekly surprises at our farmer’s market. Every season inspires me but I must say spring really speaks to me. Today, the beets were so gorgeous I had to buy two bunches, to *roast and preserve them in olive oil and herbs in the fridge. This salad is so easy and delicious!

Ingredients:
serves 2 as a starter salad
3 *roasted beets sliced
1/3 cup fresh goat cheese
1 1/2 cups of pea shoots (or arugula)
fresh dill to garnish
1/4 cup of **extra virgin olive oil
1 tablespoon of fresh lemon juice
salt and pepper

Whisk olive oil, lemon juice, salt and pepper in a bowl. Mix in greens, taste and adjust seasoning as needed.
Plate greens on a small plate.
Layer beets and top with crumbled goat cheese and dill.
Finish with a sprinkle of sea salt and pepper.

Bon appétit 

*Roasting beets – clean beats and cut off the stems to about 1/2” from bulb.
Loosely wrap in foil with a little olive oil and bake in oven for approx. 45 minutes at 350F. Time can vary depending on the size and age of beets.
Remove from oven and open to cool down.
Once cooled simply squeeze the skin off each beet.
Slice and place in a glass jar, fill with olive oil, add a clove of garlic, dill (optional).
Seal with an airtight jar in fridge for up to 2 – 3 weeks.

**Extra virgin Olive Oil – I prefer to use a more aged and special Olive oil for my salads. So, it is good to invest in some artisan Olive oils that you use sparingly for salads and garnishing dishes.
Save the big jug of Olive Oil for cooking purposes. One of the best gifts I love is a beautiful bottle of Olive Oil.