Author: Vicky Cassidy
Serves: 8-12
Ingredients:
1½ – 1¾ pounds red beets, about 3 large ones
1½ – 1¾ pounds yellow beets, about 3 large ones
Olive oil
Kosher salt
8 ounces goat cheese
1 tablespoon lemon juice
¼ cup whole milk (can substitute 2%)
3 tablespoons crème fraîche
2 tablespoons basil, chopped, plus more for garnish
Freshly ground black pepper
Sea salt as garnish
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