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0ed6646e a2a1 4ee8 bd11 893b6a252201  2016 08 13 21 44 35
Erin Burchfield
Erin Burchfield

Summer means throwing everything on the grill, including beets! Roast beets until tender. Peel, quarter, brush with olive oil, grill until lightly charred. Toss with sherry-thyme vinaigrette (sherry vinegar, honey, olive oil, fresh thyme, kosher salt). Spoon beets over a bed of fresh ricotta, top with toasted hazelnuts & extra drizzle of vinaigrette