Spring! It’s almost here and we are ready for a shift on the dinner table! This salad does just that. Serve this beautiful spring salad alongside a roast chicken and some roasted baby new potatoes with rosemary and you have a classic farmer’s market menu. Have you heard the expression “spring chicken”? It refers to a smaller size bird that used to only be available in the spring.
Roasting beets could not be easier. Wash and wrap in a parchment lined foil pouch (I like to avoid having food in contact with aluminum foil if I can). Roast the beets at 350° until a fork-resistant tender – depending on size it should be about 25-30 minutes. Cool and the skin will slip off easily with the edge of a spoon. Go ahead and roast a few – they are great all week in your menus.