Summertime Beet Salad

  • 1 1/2-2 lbs beets
  • Zest and juice of two lemons
  • 1 Tbsp Dijon
  • 1 Tbsp maple syrup
  • Chopped parsley
  • 1 piece stale crusty bread; pulsed in a Cuisinart to make large coarse breadcrumbs
  • 3 Tbsp butter
  • 2 cloves garlic; made into a paste
  • Salt and fresh cracked pepper; as desired
  • EVOO; as needed

Place beets in a cake pan and fill pan with about 1 inch of water. Cover with foil and bake at 400 degrees for about one hour until beets are fork tender. Remove from oven and use a towel to wipe off skins. Quarter beets and then slice into 1/2 inch thick pieces. In a separate bowl whisk together lemon juice, zest, Dijon, maple syrup and as much salt, pepper and EVOO as you desire. In a saucepan melt butter on medium heat. Once butter is melted keep on heat and stir or swirl pan. You will begin to see the solids in your butter turning brown. Be sure not to burn it! Once butter is browned add croutons and toast until crisp, stirring if needed. Turn off heat and add garlic and salt to taste. Scatter beets on plate. Sprinkle with toasty breadcrumbs and parsley. Drizzle with dressing and season with fresh cracked pepper.