Red-stained beet hands are always fun.
More exciting is the salad dressing I made this week. I sprinkled some thyme on the beets while they were roasting, so I put thyme in the dressing to enhance the flavor of the beets and tie together the other ingredients. In addition to the wheatberries and beets, this salad contains chickpeas, baby spinach and toasted walnuts (I put the beet greens to use elsewhere). Some fresh goat cheese would be a most excellent addition.
Juice of 1 lemon, about 3-4 tablespoons
1 clove garlic, minced
1/4 teaspoon dried thyme
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Sprinkle a little salt on the minced garlic and smash it with the side of your knife a few times, to make a paste. Mix the garlic-salt paste with the lemon juice, thyme, mustard, remaining salt and pepper. Whisk in the olive oil. Makes about 1/2 cup.