In a baking dish, lightly drizzle the beets with olive oil, sprinkle with thyme, and season with salt. Cover with foil and roast until the beets are tender about 1 hour & 45 minutes.
In a blender, add lemon juice and zest, rosemary, shallots and honey. Blend until thoroughly combined— while the blender is running slowly drizzle olive oil until emulsified. Season with salt and pepper.
Toss beets, apples and arugula together with dressing and serve.
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Chef Genee Habansky, owner of Herbaceous Catering Co., started her professional career studying at the Natural Gourmet Institute, a school that focuses on vegetarian, vegan, healthful and healing cuisine. Launching Herbaceous Catering in 2014, Genee sources most of her ingredients from local Connecticut farms and local artisans. As a collaboration between Ayr Barns and Herbaceous Catering, Genee has created dishes that are ambitious, imaginative, aesthetically pleasing... and of course, delicious! Follow Genee at @HerbaceousCatering
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