Happy birthday America! – my adopted home, and land of liberty…we love celebrating the 4th of July every year with special friends, fireworks and festivities and great food – as always – and this year I wanted to share with you one of my favorite summer salad recipes, my Roasted Beet Salad with Crème Fraiche, Sunflower Seeds and Parsley
Enjoy the fun and spectacle of the 4th in style…
What you’ll need…
1 ½ Lbs Beets (6 medium size beets)
1/2 red onion (thinly sliced)
½ cup Crème Fraiche
2 Tbsp Lemon juice (and zest)
3 Tbsp parsley (chopped)
3 Tbsp sunflower Seeds (toasted)
Drizzle of good olive oil
Freshly ground pepper and sea salt.
How to make it
- Preheat oven to 425 degrees F. Brush beets with olive oil and wrap in tin foil and set on a baking sheet to roast for 40 minutes .
- While the beets are roasting combine the Crème Fraiche, Lemon juice and zest together.
- Allow the beets to cool, slice and toss in the Crème Fraiche dressing. Stir in the chopped red onion, 2 Tsp of the parsley and toasted sunflower seeds and season with salt and freshly ground pepper.
- To serve drizzle with olive oil and the remaining parsley.