DIRECTIONS:
Step 1 – Prepare the beets
Wash and dry the beets. Chop off the top and bottom ends. Place onto a sheet pan. Coat the beets with olive oil and season with salt and pepper.
Step 2 – Roast the beets
Place the beets into a 400ºF oven and roast for 30-40 min.
Zucchini Kale Slaw: 0:43:02
1 cup chopped Kale
1/2 cup zucchini strips
1/2 of a squeezed lemon
2 tsp sea salt
1 tsp freshly ground black pepper
Step 3 – Zucchini Kale Slaw
Add finely chopped kale, sliced zucchini, lemon, salt, and pepper to a bowl and mix.
Herb Infused Goat Cheese Schmear: 1:34:21
5 oz goat cheese
1/4 cup sour cream
1 Tbsp chives
1 Tbsp mint
1 Tbsp Parsley
Step 4 – Herb Infused Goat Cheese Schmear
Finely chop the herbs. Combine all ingredients into a bowl and mix well.
Lamb: 02:06:04
1 boneless leg of lamb
3 cloves garlic, minced
1/4 cup olive oil
1/2 of a squeezed lemon
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme leaves
1 Tbsp chopped fresh mint
Recipe courtesy of Chelsea Smith of Bakehouse 46 located in Rochester and Birmingham.
Learn more about Bakehouse 46 here.
