The first day of school is fast approaching and it has me wanting to buy some new pens and organize my life and my thoughts.
It also has me reminiscing on those days, pulling out my regular white glue, when all the cool kids has sparkly gel glue. At lunch, looking in my lunchbox to find a cheese sandwich on white bread with butter when the other kids had lunchables.
What gets packed into a lunchbox is a big deal. It determines friendships. So make this salad, but please do not send the leftovers off with your kid in some eco-friendly tupperware.
LEMON BEET SALAD
5 large beets
1 Tbsp. olive oil + 1/4 c. olive oil
1 Tbsp. fresh parsley, chopped
zest from 1 lemon
juice from 1 lemon
coarse sea salt & pepper
1. Trim beets. Wrap loosely in foil with 1 Tbsp. olive oil, salt and pepper. Bake at 400˚ for 45-60 minutes. Let cool.
2. Take skins off beets by rubbing in a paper towel. Cut in chunks.
3. Mix together 1/4 c. olive oil, parsley, lemon zest and lemon juice. Pour over beets. Salt and pepper to taste.