• bunch beets, roasted, peeled, and thinly sliced

• 1 avocado, peeled and cut into wedges

• 4 spring onions, minced

• 1 ball Full Quiver Farms fresh mozzarella

• juice of ½ lemon

• ¼ c olive oil

• 3 T minced chervil

• salt & pepper to taste

Whisk together the lemon juice, olive oil, and minced spring onions.  Season to taste with salt and pepper. Toss roasted beets and avocado wedges in separate bowls with a little dressing. Layer on a platter with the fresh mozzarella, alternating cheese, beets, and avocado, and drizzle with additional dressing.

Ingredients

1 Bunch beets, roasted, peeled, and thinly sliced

1 Avocado, peeled and cut into wedges

4 Spring onions, minced

1 Ball Full Quiver Farms fresh mozzarella

Juice of ½ lemon

 ¼ c olive oil

3 T minced chervil

Salt & pepper to taste

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Instructions

❶ Whisk together the lemon juice, olive oil, and minced spring onions.  Season to taste with salt and pepper.

❷ To prepare the beets, cut off the greens! Wash and store for alternative use – (you can prepare them just like spinach and chard!) You’ll also want to scrub off any dirt.

❸ Place on a baking sheet and drizzle with olive oil. We recommend 375! If they’re smaller, they can take 25 minutes, but if larger, they can take up to an hour. Wrap in foil to retain the juicy flavor.

❹ When cool, use your fingers or a pairing knife to peel the skin from the beets, then slice.