I love beets and thyme, and this recipe for beet goat cheese salad combines both of my favorite flavors. It’s so amazing the variety of beets that are found in the market these days.
The above photograph of beets is from my style + workshop partner and photography instructor Helen Norman ‘s farm. Make sure you head over to the Maryland Style+Photo Workshop page to sign up to be taught by Helen, one of the best in the business. We will forage and style from Starbright Farm to create the most gorgeous imagery. Sign up before all the spots are gone. These tend to sell out fast. I can’t wait!
Try this salad, and let me know how you like it in the comments section below. How do you like preparing your beets?
Beet and Goat Cheese Salad with Thyme/Lime Dressing
You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula
To prepare beets:
Preheat the oven to 350 degrees F.
Roast beets in skin in the oven for 45 minutes
Let the beets cool, then peel the beets and slice into ½ inch disks
* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.
You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest
To prepare salad:
Place all dressing ingredients in a small lidded jar, close the lid and shake until combined
Assembly of the salad: Arrange beets on platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.
Photo Credit : Helen Norman (Maryland Starbright Farm Style + Photo Workshop Photography instructor)
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