Hi all! It’s Nicole, Annette’s web-manager and friend. Have you been following Annette in Italy recently? If so, you know that she’s working hard on her La Fortezza cookbook, so I am running things this week. And it’s all about summer salads.
As of yesterday, it’s officially summer. The days are long and hot, and when I find myself searching for great meals, all I want is something to cool me off. Enter the summer salad.
Of course, when I need some inspo, I turn to Annette’s blog archives. I found this recipe for a beet and goat cheese salad, and I’m adding it to this week’s lunch rotation. I just found my tastebuds for beets in recent years, but when paired with acidity and cheese, I can’t get enough of them. There are so many varieties of beets available at groceries and markets these days, and I love the idea of gathering a few to make the salad extra colorful.
Let’s try this salad together, shall we?! Report back and let Annette know what you think!
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
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