Symposium knows how to rock a beet salad. Red and gold beets roasted in butter (already a win!), but still firm to the fork. Served with a crisp tangy/sweet black radish slaw with goat cheese and an heirloom spinach. Lightly tossed with olive oil, basalmic vinegar and salt & pepper.
Fresh, light and delicious. Proof yet again that with great ingredients, well and thoughtfully used, simple is… simply perfect. You can’t “beet” this salad! (Sorry, I could not resist.)