We had a tasty dinner at Watermarc recently. Mom and Dad took us for Joey and Sunshine’s birthdays. I shared a beet platter with Dad that tasted as good as it looked. I’ve been getting beets galore in our CSA box, so I thought I would give them a try. Here is my version…
- Baby beets
- French feta
- Micro greens
- Olive oil
- Lemon juice
- Dijon mustard
- Finely minced shallot
- Salt and pepper to taste
Preheat oven to 400º. Season beets with olive oil, salt and pepper and wrap them in foil. Cook until they are tender when pierced with a fork. Timing will depend on size. It can take anywhere from 40 minutes to just over an hour. Let cool and peel.
To make the dressing: mix two parts olive oil with one part lemon juice. Mix in a little bit of mustard, salt and pepper. Add shallots and mix to combine.
Toss the beets in the dressing, set on the platter. Toss the micro greens with the dressing and create mounds on the platter. Cube the feta and place on the platter. Season to taste.
Can’t wait for the tomatoes!
Figs are coming too..
Paige can be a sweatheart.
She got a new kennel. She’s getting used to it. And then one day I’m hoping we will be able to sleep through the night!!!!
It looks like prison, but then again you can consider it to be her private suite.