Coffeecake Salad

Our kids can participate in whatever sports they choose, but I wear my Beaver Creek sweatshirt weekly just so Olivia can point to it and I can say, “Beaver Creek! This is where I’ll take you skiing one day!” (Also it is exceptionally comfortable, the fleece perfectly worn.)

Yesterday the girls and I took a morning walk to the high school tennis courts, where Jeff was playing with a friend who conveniently gave Olivia her first “lesson.” These could be your courts too, Olivia!

For his birthday a few weeks ago I took Jeff downtown to the flagship storefront of Detroit label Greyson Clothiers, a brand I would describe as fashion meets sport, in particular golf. We learned they didn’t just carry menswear, and though I didn’t buy myself the royal blue ribbed leggings with drawstring waist and matching tank, we did come home with a ruffled athleisure top for Olivia that we purposely purchased large so it will fit her this summer and next. For her first putt putt outing, perhaps?

After shopping we walked down the block to dinner at San Morello, where Jeff had the best gnocchi of his life, and I a beet salad I’ve since recreated twice at home. (I also had the roast chicken, which was great, sure, but not when measured against the brown butter roast chicken from The Dixboro.) I forgive the kitchen for using purple beets when the menu said golden because the lemon poppyseed yogurt upon which they sat was so memorable. It actually reminded me of lemon poppyseed coffee cake, which I suppose proves the legitimacy of this classic pairing.

GOLDEN BEET SALAD WITH LEMON POPPYSEED YOGURT

First, roast the beets. I suggest about 6 small golden beets, though large purple beets would of course also work. Heat oven to 400 and line a sheet tray with foil. Clean and trim the beets and wrap each individually in foil. Bake on the sheet tray for about 40-60 minutes, rotating every 20 minutes to avoid burning, until the beets can easily be pierced with a fork. Remove from the oven and let cool. Peel the skin from the beets and cut each into approximately 1/2-inch cubes.

Meanwhile, make the yogurt. Stir together 1-2 cups of whole-milk Greek yogurt, the zest of 1 lemon, the juice of 1/2 lemon, about 1 tsp poppyseeds, and a pinch of salt.

Use a spatula to layer the yogurt over a serving tray or bowl. Arrange the chopped beets atop the yogurt. Drizzle with honey. Sprinkle with tarragon (or another herb) and some flaky salt.