makes 2-4 side salads
1 bundle of Silverthorn red beets, cleaned and sliced into 1/4-1/2 inch disks
1 bundle of Silverthorn chioggia beets, cleaned and sliced into 1/4-1/2 inch disks
2-3 Tbsp Gold Crop Nutrition sunflower oil
1 Silverthorn romaine head, chopped
Caprini Creamery Chevre, maple & cinnamon
1/4 cup Silverthorn basil leaves
1/4 cup tahini butter
Begin by preheating your oven to 400 degrees F.
Then prepare your beets for roasting by placing them into a large mixing bowl and adding sunflower oil and a generous amount of himalayan salt (about 1 teaspoon or so). Mix thoroughly and then place beets onto a baking sheet, careful not to layer.
Once oven is pre-heated place baking sheet with beets into oven and roast for 10-15 minutes, flip and cook other side. Beets are done when they are starting to soft but have a slight crunch left in the center of them.
When ready, remove beets from oven and place them in a dish to cool (you can speed up cooling process by setting them in fridge).
When beets are cooled, begin layering your salad. Place chopped romaine on bottom, then beets, then using a small spoon- scoop on chèvre, place basil leaves and last, drizzle with tahini butter.