another beet salad

I am in salad making mode.  This seemed to work really well last night. 

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.

Comments (Archived):

  1. Tereza

    can’t go wrong with beet salad. seriously.