Simple, homemade recipes.


Beet and microgreens

1 hour | Serves 4

This recipe takes awhile only because beets need time to roast. A trick is to roast your beets soon after you buy them and refridgerate them for later use. The bold flavor of microgreens is a really nice touch. I plan to use this dish as a bruschetta topping in the future.

2 roasted beets, diced
2 oz of microgreens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup of walnuts
1/4 cup kalamata olives
1/4 cup crumbled goat cheese
Salt and pepper

Wrap beets in tin foil and bake for 45 minutes at 350. You should be able to fork them easily when they are done. Peel and dice the beets and set aside. Toss greens with olive oil, balsamic, salt, and pepper. Add beets, walnuts, olives, and combine. Top with goat cheese and serve

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