ROASTED BEET SALAD
4 Roasted Beets
3 cups Butter Lettuce
½ ¼ cup cracked Hazelnuts
1-2 tbsp Crumbled Goat Cheese
Dressing
1 tablespoon Olive Oil
1 tablespoon Hazelnut Oil
1 teaspoon Sherry Vinegar
½ teaspoon Honey
Sea Salt and Black Pepper
Scrub beets well and remove greens.
Bake at 400 degrees for 50-60 minutes, checking them every 20 minutes until tender.
Layer butter lettuce over the plate. Slice the beets and pile onto the greens. Add hazelnuts and goat cheese.
Mix all dressing ingredients together in a jar.
Add dressing to salad bowl thinly coating leaves.
STRAWBERRY SHORTCAKE IN A MASON JAR
2 Pounds Strawberries, de-stemmed, thinly sliced
4-5Juice of 2 lemons
2 cups sugar
Store bought angel food cake
1 carton heavy whipping cream
Zest of 1 lime
4 16-ounce mason jars
Mix Strawberries, lemon juice, and 1 cup sugar in a bowl.
Mix all dressing ingredients together in a jar.
Trace a mason jar with a knife to cut a round piece of angel food cake
Press the cake into bottom of the jar
Layer strawberries on top
Add whipped cream
Whipped Cream: In a cold metal bowl, slowly mix the cream, a cup of sugar, and a lime zest using a hand mixer for a 7 minutes. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick, zesty whipped cream.
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