Remember when I figured out how to roast beets without making a big mess or heating up the kitchen by wrapping them in foil and popping them into the slow cooker?
Yeah, I’ve been doing that a lot lately.
This time, I put about 8 of them in the slow cooker, and it worked out beautifully.
Beets. For. Days.
This salad is a simple and delicious way to use roasted beets. I sliced some of the chilled beets and piled them onto two plates. I topped them with crumbled goat cheese, some fresh dill fronds, sea salt and freshly cracked black pepper. I drizzled some aged balsamic and a really nice extra virgin olive oil over top.
It was absolutely delicious. I love the earthiness of beets paired with tangy goat cheese. I normally use parsley, but I happened to have some fresh dill in the fridge, and it was wonderfully delicate with this salad. I’d definitely make it again!
Big Flavors Rating: 4 Stars