Before large summer tomatoes are ripe enough for Greek salad, chefs including Vongerichten make it
with sweet roasted beets instead.
Give sweet roasted beets (or any other sweet roasted vegetable) a dose of creamy acidity with a dollop of sour cream instead of labneh or Greek yogurt.
A tasty salad mixing peppery arugula,
sweet roasted beets, and goat cheese crumbles that is almost as pretty as it is delicious!
I love the earthy flavor of
the sweet roasted beets balanced with a bright punch from the fresh lemon juice and the creaminess of the cashews.
And, instead of soup stock, butter, wine and cheese, this risotto gets its creamy texture from a blend of full - fat coconut milk and soft,
sweet roasted beets.