Summer Beet Salad

This is an easy and delicious summer salad that marries beets with queso fresco and carrot.

Roast beets whole for 1/2 hour. Cool, peel and slice.

For carrot puree, roast carrots whole for 40 minutes and transfer to blender. Add a pinch of salt and a squeeze of fresh lemon. Puree and chill.

For presentation, spoon carrot puree on plate and arrange beets artfully on top. Top the beets with queso fresco, pumpkin seeds, blood orange segments, and extra virgin olive oil.

Add salt and fresh lemon to taste and serve.