22 minutes ago
Tuesday, May 24, 2016
Nothing much else to describe this salad, except it's easy to make, tastes great, and looks pretty.
I love serving on slate, it makes normal everyday food looks special, and it makes for a great gift.
So to make my usually boring lunch salad look special, I plated it on a slab of rock.
Roast your beets (red & yellow) at 400F for 1 hour, covered in foil.
Let cool and peel. Store in the fridge all week for salads like this.
Slice the beets and plate on arugula leaves.
Dot w/ fresh ricotta, lemon zest and sprinkle pistachio nuts on the top.
Make a dressing of 1 tbsp honey, 1 tsp olive oil, 1 tbsp lemon juice.
Drizzle over the salad and dive in.