Roasted Golden Beet Salad with Grilled Lemons

An inspirational trip to the farmers market resulted in this sublime roasted golden beet salad.  Do you all get inspired when browsing through the market?  Depending on the time of the year, different yields of types of vegetables and fruits.  The winter has more rustic hearty vegetables that simply warm your heart and belly.  I have always loved beets where I know others that simply can't stomach them.  I believe it is how you prepare them and the recipe you use that creates a tasty dish.

I chose golden beets for this salad - less staining opportunity and the color is just beautiful especially with a sprinkle of green mint for that pop of color.  The added complexity of flavor is the thinly sliced grilled lemons that add both acidity and a smoke flavor. Then the salty marcona almonds add the crunch and nutty umami.

ROASTED GOLDEN BEET SALAD WITH GRILLED LEMON 

Serves 4

BEETS

8 Large Golden Beets

Olive Oil

To prepare the beets, preheat the oven to 350 degrees.  Wash each beet to rinse off any excess dirt.  Trim both ends.  Toss in olive oil and place onto a cookie sheet. Bake for 60 minutes or until tender and can easily poke with a knife.  Let cool.  

Peel with a knife the skin on all beets.  Slice into half inch slices.  Chill for 30 minutes.

GRILLED LEMONS

1 to 2 lemons, sliced 1/4 inch and seeds removed

Olive Oil

Coat all prepared lemon slices and grill until char marks appear.  Remove and let cool.  Cut into quarters.

VINAIGRETTE

1/3 Cup Olive Oil

3 Tablespoons Lemon Juice

2 Tablespoon Honey

Salt and pepper to taste

Add to a small glass jar with lid and shake well.  Taste and adjust as needed.

ASSEMBLE SALAD

Creme Fraiche

Mint

Marcona Almonds

Salt and Pepper

In a large bowl add the chilled beets and toss lightly with the vinaigrette.  In another bowl, artistically spread cream fraiche on the bottom.  Add the beets on top then garnish with thinly sliced mint, marcona almonds and the grilled lemons.  Season as needed.