Beet salad with lavender dressing

By Debbie Travis
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Exact recipe not as pictured.

| Credit:

Shutterstock

Ingredients

LAVENDER DRESSING

  • 1 tablespoon extra-virgin olive oil
  • Lavender simple syrup
  • 1/2 cup spring onions, thinly sliced
  • 2 tablespoons white wine vinegar
  • Sprinkle of lavender flowers, washed well

BEET SALAD

  • 1 zucchini, sliced thin on mandolin
  • Handful fresh ricotta or feta
  • Pine nuts or crushed almonds, to taste
  • Salt, to taste

Directions

DRESSING

  1. Combine dressing ingredients in a bowl and mix well. 

SALAD

  1. Roast the beets in the oven at 350F. 
  2. Toss sliced beets with olive oil and season with course salt.
  3. Add one cup water and roast until tender for about 1 1/2 hours. 
  4. When cool rub off peels .
  5. Combine roasted beets, leaves and zucchini almonds in a bowl. 
  6. Toss with the salad with 1/4 cup dressing and sprinkle with cheese 

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