Beet salad with lavender dressing
Exact recipe not as pictured.
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
1 zucchini, sliced thin on mandolin
Handful fresh ricotta or feta
Pine nuts or crushed almonds, to taste
Salt, to taste
Combine dressing ingredients in a bowl and mix well.
Roast the beets in the oven at 350F.
Toss sliced beets with olive oil and season with course salt.
Add one cup water and roast until tender for about 1 1/2 hours.
When cool rub off peels .
Combine roasted beets, leaves and zucchini almonds in a bowl.
Toss with the salad with 1/4 cup dressing and sprinkle with cheese
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