Recipe - smoked rosemary beets salad with steak

I got my first Full Circle delivery on Monday, which consisted of a box of 12 organic fruits and veggies. I got a pound of Chioggia beets, and though I love beets, I've never cooked with them so I was excited to try this recipe. As a disclaimer, making this meal will take 1+ hrs because of the time to roast the beets, so it's not one of those quick dinners (I made one the night before that took literally 15 minutes.. so easy and delicious, I will share that sometime).

The gorgeous color of beets always gets me. Chop off the tips and bottoms and wash.

I prematurely cut the beets up because I wanted to lessen the roast time.. Don't do this. Roast the beets whole, it makes it easier to peel the skin off after. Place the beets in foil with fresh rosemary, wrap up the foil, poke a few holes on top with a fork and place onto a grill over charcoal for 1+ hours. You can also use the oven on 400 degrees F but you won't get the smokey flavor.

Once the beets are done roasting, toss them in with roughly chopped parsley and basil, olive oil, salt and pepper.

I also got 1.5lbs of redskin potatoes from Full Circle, and what better than potatoes with steak? These are dressed in olive oil, salt, pepper, and fresh rosemary. I tossed them in the oven until golden brown.

My fiancé loves cottage cheese, so when I found this cottage cheese dressing recipe I had to give it a try. Mix cottage cheese with thyme, olive oil, salt, pepper, and lemon zest and juice.

The finished product: smoked rosemary beets, parsley and basil salad on the left, thyme lemon cottage cheese dressing, medium rare steak, and a side of homestyle potatoes.