1 bunch fresh red beets, washed, peeled and sliced into ¼” rounds
1 bunch baby heirloom carrots, scrubbed, halved lengthwise and then halved again
(peel them if you want…I don’t)
Toss beet rounds and carrot segments in olive oil, salt and pepper. Grill in grill basket until tender but still firm about 8 min on each side.
¼ cup fresh lemon juice
¼ cup chopped fresh herbs, reserve 1 tbsp to sprinkle on the top (I used chives, tarragon, parsley and basil)
2 cloves garlic, grated
2 teaspoons finely grated lemon zest
2 tsp honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Wisk together lemon juice, 3 tbsp herbs, garlic, lemon zest, honey, salt, and pepper, then gradually wisk oil in a slow steady stream. Season the vinaigrette, to taste, with more salt and pepper.
1-2 oz crumbled goat cheese
3-4 cups of your favorite mixed greens
Toss mixed greens, grilled beets and carrots with lemon vinaigrette and reserved herbs and top with crumbled goat cheese! Then make a face on your plate and enjoy your dinner with a well balanced with white Barbara!
Never throw away the beet greens! Wash them thoroughly and add them to your favorite salad raw, or sauté them with some garlic, shallot and olive oil! They are so tasty and full of protein, folate, pantothenic acid, phosphorus and zinc!