Roasted Beet Salad with Chevre Yoghurt Sauce - Thursday Lunch
offoodandartPosted for Everyone to comment on, 5 years ago
I'm so glad to finally have my first entry for @jznsamuel's #dailyfoodphotography contest. Today's theme is Thursday Breakfast or Lunch so I'm sharing with you this wonderful salad I had at España Restaurant in Vancouver, BC, Canada.
The base is a creamy chevre yoghurt with just the right tartness to balance the sweetness of the roasted beets. It is topped with an arugula salad tossed in a light vinaigrette which is then topped with crispy parsnip chips. Lovely flavors and textures in the salad that worked well together! It was an enjoyable meal that met my expectations.
The restaurant had a lot of other delicious items on the menu which offers seasonal harvests. I wouldn't mind going back to check out some of the other dishes they offer.
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