Crushed beets with blueberry-lemon vinaigrette by Trade Street Jam Co.
Trade Street Jam Co. Blueberry lemon basil jam
Extra virgin olive oil
3 Tbsp, divided
2 Tbsp, finely grated
Fresh lemon juice
2 pound(s), small or medium, roasted or vacuum-packed, crushed slightly with the back of a bowl
2 pinch, freshly ground
Fresh mint leaves
¼ cup(s), tightly packed, plus extra for garnish
2 Tbsp, plus extra for garnish
Plain fat free Greek yogurt
2 pinch, or other flaky salt
- To make dressing, whisk together jam, 2 tbsp oil, and lemon zest and juice in a large bowl; set aside.
- Heat remaining 1 tbsp oil in a large skillet over medium-high heat. Add beets and season with salt and pepper; cook until edges are crispy, about 3 to 4 minutes per side. Transfer beets to bowl with vinaigrette; add mint and dill and toss to coat.
- Serve beets on a plate. Add dollops of yogurt, drizzle with vinaigrette, and top with more mint and dill; sprinkle with sea salt.
- Serving size: 1/4 of beets and 2 tbsp yogurt