crushed beets

 

oh my goodness!  guys, stefan made the most beautiful and delicious beet salad on the weekend.  i could have included it with my weekend pics post but i think it deserves a post all of its own.  the salad is that good.

it first started when the bon appetite magazine arrived in the mail. as i flipped through the magazine i earmarked recipes for stefan to consider cooking and the beet salad was one of them.  so, when he took notice he happily obliged and served up some skirt steak to accompany the beets.  i love eating this way - spontaneous and stefan always pulls it off, putting together a lovely weekend meal.

 

i was savouring each mouthful, delighting in the flavour, and saying over and over again how this salad should become a weekly tradition.  these beets are gorgeous!

 

 

here is the recipe from bon appetite magazine and perfectly prepared by stefan:

 

crushed beets with lemon vinaigrette

 

ingredients you will need:

2 pounds mixed small or medium beets, scrubbed      

6 tablespoons olive oil, divided, plus more      

kosher salt and freshly ground black pepper      

2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
¼ cup (lightly packed) fresh mint leaves, plus more
2 tablespoons torn fresh dill, plus more
½ cup labneh (lebanese strained yogurt) or plain greek yogurt
flaky sea salt (such as maldon)

 

what to do:
preheat oven to 400°. divide beets between 2 large sheets of foil. drizzle beets on each sheet with ½ tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. roast on a rimmed baking sheet until tender, 40–50 minutes. let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). crush beets with the bottom of a small bowl (it’s alright if they fall apart).

 

meanwhile, whisk lemon zest, lemon juice, and 2 tbsp. oil in a large bowl; set vinaigrette aside.

 

heat 3 tbsp. oil in a large skillet over medium-high heat. add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. transfer to bowl with vinaigrette, add ¼ cup mint and 2 tbsp. dill, and toss to coat.

 

serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.

 

what are you waiting for?  make this.

 

top photo from bon appetit