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Although it’s centered on a classic winter staple--beets--this dish is a much-welcomed blast of summer. We punctuated the beets' earthy sweetness with a summery zip of lemon and the sunny nostalgia of basil--which, local and hydrponically grown, was a pleasant surprise from last week's CSA.
This dish transported us from the icy grips of a February Nor'easter to a mild June evening dining on the patio. It's a vicarious experience. A vacation on a plate. And it did wonders for our souls.
We based it on a family gnocchi recipe, using beets and goat cheese (our favorite) instead of potatoes. We've also put your dietary conscience at ease by using a low-fat almond milk “cream sauce,” so you can enjoy this meal guilt-free. Carbs notwithstanding.
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