Sunday, September 18, 2011

golden beet salad

Oven roasted golden beets which I then marinated with balsamic vinegar. Salad with butter lettuce and goat cheese.
Served with grass-fed lamb chops which we splurged on yesterday at Whole Foods... oh my a yummy dinner!


  1. That salad looks YUMMY!!! Do you peel your beets? If so before or after you roast them?

  2. I roast them after I peel them so they get sort of caramelized in the oven. Peel and cut them, sprinkle with olive oil (or coconut oil) and roast away 400 or so for 30-45 minutes, turn now and then. They are soooo yummy!


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