another beet salad
Roasted Beets – roasted and then chopped into quarter
Zucchini – chopped into quarters
Hard goat cheese – shredded
In a large frying pan coat the bottom of the pan with olive oil. Toss in the zucchini and cover with kosher salt. Saute until browned. I let the zucchini hang out for a while before stirring to brown the bottoms
Roast beets at 350 covered in tin foil. Once they are soft, about an hour or so, let them cool. Take off the skin and cut.
Put both of these in a bowl, bring to room temperature. Put the shredded cheese on top and mix. That was it. No dressing. It was gone in seconds.