September Recipe of the Month 

A great salad for a picnic!

Beet and Strawberry Salad with Pistachio and Thyme

1 ½ lbs. red or golden beets
2 T. OLIVE MILL HERBES DE PROVENCE OIL, PLUS MORE FOR DRIZZLING
Salt and fresh ground pepper
½ cup thinly sliced green onion
3 T. OLIVE MILL POMEGRANATE BALSAMIC
1/3 cup shelled pistachios, lightly toasted
1 pint fresh ripe strawberries, hulled and sliced
2-3 sprigs of thyme
For serving, fresh burrata or fresh mozzarella

To roast beets, preheat oven to 400 degrees F; scrub off any dirt, cut beets into quarters and place on a large piece of aluminum foil.  Drizzle with oil and season with salt and pepper.  Wrap with foil and place on a sheet pan, place in oven and roast about an hour until tender.  Remove from oven and let cool. While beets are roasting, slice onions, strawberries and toast pistachios in a dry skillet over medium heat until toasted.  When beets are cool enough to handle, peel, discarding peel and cut into slices.  In a large bowl, add half the slices in a single layer of half of the onions.  Drizzle with pistachio oil and 1 T of balsamic and season with salt and pepper.  Top with remaining beets and onion slices.  Then top with strawberries, pistachios and thyme.  Drizzle with more pistachio oil and pomegranate balsamic.  Serve with crusty bread and a bowl of fresh burrata or mozzarella.  Can be made and chilled a few hours ahead.  Remove from fridge at least 20 minutes before serving.