Roasted Beet Salad with Herb and Garlic Cheese (V, GF)
One of the wonderful things about this salad is that it can be served warm, at room temperature, or even cold out of the fridge. So it works equally well as a last-minute, healthy supper and as a make-ahead lunch. You can use any cheese that tickles your fancy, but we are quite jazzed about this local, organic, plant-based option from Toronto alt dairy company Culcherd, which is now available in our Plant Pantry. It has so much flavour that you don’t need to add much else to make every bite of this simple salad flavourful and exciting. Serve with a glass of Blue Lemonade.
Serves 1-2
2 beets, halved 1/4 wheel Plant-Based Herb and Garlic Cheese, cubed Drizzle of olive oil Juice from a quarter of a lemon Salt and pepper to taste Fresh dill
Steps:
Preheat your oven to 425 F.
Place your halved beets in a rimmed baking dish with a quarter cup of water. Wrap aluminum foil tightly over top of the baking vessel to seal it (this will simultaneously roast and steam the beet. Roast until soft—around 25 minutes.
Remove from the oven and set aside to cool
Slice the beets into bite-sized wedges, and assemble cheese overtop.
Drizzle with olive oil and lemon juice and season with salt and pepper.
Garnish with fresh dill and serve.
-Elena Mari for Greenhouse
