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Beet salad with lavender dressing
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
- Combine dressing ingredients in a bowl and mix well.
SALAD
- 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
