We enjoyed this dressing over roasted beets, but try it to enhance any of your favorite roasted root vegetables.
2 Tbsp. lemon juice
2 Tbsp. apple cider vinegar
1/2 cup olive oil
1 small shallot, cut lengthwise
1 tsp. minced oregano
1 tsp. minced parsley
1 lb. beets, roasted, peeled, and sliced
1 Tbsp. minced chives
Salt and freshly ground pepper
In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, shallot, oregano, and parsley. Pour over roasted beets (or any roasted vegetable) and garnish with chives. Season with salt and pepper.
Pottery by Elizabeth Suellentrop
Photography by Julie Kramer
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.