Roasted Beets with Garlic Lemonette and Micro Arugula

for roasting

  • 1 beet washed and wrapped in foil
  • 1 head garlic, tops chopped off, drizzled with EVOO and wrapped in foil

for salad

  • 1/2 apple peeled cored and mandolined into “o”s (leave them stuck together to keep them from turning brown)
  • 1 handful of HPF MicroGreens (we like Micro Arugula with this one!)
  • bleu goat cheese or gorgonzola
  • candied pecans (or walnuts)
  • fresh ground black pepper

for dressing

  • 1 clove roasted garlic mashed
  • 1 Tbs lemon juice
  • 1 Tbs EVOO (extra virgin olive oil)
  • 1/4 tsp honey
  • 1/4 tsp kosher salt (add a little more if you feel it needs it)
  • fresh ground black pepper

Make it:

Put the foil wrapped beet(s) and garlic on a baking sheet in a 375 degree oven. The garlic will be done in about 35 minutes, but the beets will need at least an hour (or until you can stick a knife all the way through).
Whisk all the dressing ingredients together. Peel the beet and slice into 1/8″ thick slices. Dress the beets with enough dressing to coat.

To assemble the salad, just put down 3 pieces of beet on a plate, put 1 or 2 slices of apple on top. Lightly dress the greens with some of the dressing (you won’t need it all), and place a handful of HPF MicroGreens on top of the beets and apple. Top with some crumbled cheese, candied pecans and some fresh ground pepper.