I’m sure you’ve noticed some changes coming along with my blog. Nothing is finalized but I am working to improve many many things. First of all the theme, which will most likely change again, is going to be similar but different. I will also have a new header, coming soon. A few months ago I changed the format so you can now print just the recipe instead of the whole page. This is a huge step forward for my food blog! New posts contain this format but I have to go back through each post individually and update past recipes. This is hundreds of posts and in all honesty this will take some time. My goal is to have this task completed by the end of the summer. And lastly I now have a recipe index. But again I have to go back through every post and update the format and images, so please bare with me as you find many of the recipes in the index lacking photos and without order. I will all come together in due time.
Now for my recipe. I love the combination of beets and lamb. Earthy is what comes to mind. But we all know lamb needs a nice dose of spice and most of this came from our herb garden – chives, dill, oregano, and mint. Definitely Greek inspired flavors. I topped the dish with crisp cucumbers, smoked goat cheese, and more dill. Yum!
Beets and ground lamb seasoned with lots of fresh herbs!
- 3-4 large beets, peeled and cut into 1" pieces
- 1 lb ground lamb
- olive oil
- 4 garlic cloves, minced
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh mint
- 2 tbsp chopped fresh dill, separated
- 1/2 cup chopped fresh chives
- 1-2 seedless cucumbers
- feta or goat cheese
- Steam beets until fork tender. Set aside.
- In a large skillet heat up a tablespoon of olive oil. Add garlic and cook 1 minute until fragrant. Stir in the ground lamb and brown. Season with s&p.
- Meanwhile chop the cucumber and cheese. Mix together in a bowl along with 1 tbsp dill. Season with s&p. Set aside.
- Add the fresh herbs to the ground lamb - oregano, mint, remaining 1 tbsp dill, and chives. Stir in the steamed beets and warm through.
- Serve the beets and ground lamb topped with the cucumber and cheese.
I used fresh herbs from my garden. But if you don't have fresh herbs at your disposal you can always use dried. I would lessen the amounts a bit and add them in when you add the lamb instead of after it's browned. This allows the flavors to infuse into the dish. If you do use dried herbs I would suggest chopping an onion instead of using dried chives. Also for the cheese I used a smoked goat cheese. Feel free to use chèvre or feta cheese.