
This recipe is from Chef Mette Williams of Culina.
Barbabietole (Beet Salad)
SERVES
4PREP TIME
15 minCOOK TIME
30 minIngredients
8 golden baby beets
8 candy-striped baby beets
1 1/2 c. kosher salt
10 sprigs thyme, 2 sprigs cleaned and chopped
1 medium shallot, finely diced
¼ c. orange oil*
2 tangerines, segmented; save juices from segments and use to marinate beets
8 leaves watercress
½ c. soft goat cheese
2 Tbsp. basil oil*
Petite basil or chopped regular basil
¼ c. candied pistachios or roasted pistachios
Directions
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Cover the bottom of a roasting pan with a layer of kosher salt. Lay out a few thyme sprigs and then place 7 of each beet variety on top. Cover with foil and roast in the oven at 350° F for 30-45 minutes. To check the beets’ doneness, insert a toothpick. If it goes in easily, they are done. Let them cool until you can hold them comfortably, and then peel off the skins. The beets are easy to peel when warm.
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When beets are all cleaned, cut into bite-size pieces and mix with the chopped thyme, diced shallots, orange oil and tangerine juice.
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For the reserved raw beets, make sure they are free from dirt, and slice paper-thin on a mandolin or slicer, width-wise. These beet disks will be a garnish, and you can do them ahead of time and keep them in clean water until ready for use.
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To assemble, place a few pieces of watercress on a serving plate and put the marinated beets on top. Scatter the tangerine segments, goat cheese and pistachios and drizzle with the basil oil and a bit of the beet marinade. Sprinkle on the basil and place the beet disks on top.
