#beetsalad #BEETS #roastedvegetables
Recipes below:
I visited fox point farms to film chef Kelston and they sent me home with farmers market box. I love beets so I decided to make a roasted beet salad. It reminds me of my first job in the kitchen. We would make a roasted root vegetable salad. I’ll roast them at 375 until just tender and let them cool. I’ll shock my lettuce in an ice bath to bring it back to life. It also gives it another rinse. I’m adding in some shishitos in raw as well. I have some leftover plumclot vinaigrette that I made. I’ll provide that recipe as well. I’ll plate up and finish with some everything bagel goat cheese. Salud!
Roasted beets
Peel, cube, and drizzle with oil, salt, and pepper. Roast in a pre-heated oven at 375f until tender. Remove and let cool. Place over some chopped lettuce with sliced shishitos and everything bagel goat cheese. Finish with some plumclot vinaigrette.
PLUMCLOT VINAIGRETTE
2 Plumclots seeds removed, quartered
1/4 cup seasoned rice wine vinegar
1/2 cup neutral oil
1 tsp dijon mustard
Add plum clots, vinegar, and mustard into a blender. Blend on medium to low adding in the oil slowly. Bring up to high to emulsify and blend smooth. Taste and adjust seasoning.