spring is here!

chilled salad of roasted beets, peas and meyer lemon

4-5 medium beets, washed and trimmed
olive oil
salt & pepper

few handfuls of sugar snap peas, sliced lengthwise
crumbled blue cheese
herby croutons

dressing combine:
1/2 cup olive oil
zest & juice of 1 meyer lemon
1 tbs. honey
salt & pepper

1. Place beets in foil and drizzle with olive oil and salt & pepper. Roast at 375 degrees until tender, about an hour. Cool, peel and slice into rounds 1/4 inch thick. Chill.

2. Toss peas in a little dressing. Season with salt & pepper. Chill.

3. Arrange beets overlapping on plates. Place a mound of dressed peas on top. Sprinkle the plate with blue cheese and croutons. Drizzle with more dressing and serve!