Ingredients
- 1 pound baby red, gold and candy cane beets (about 24pc) – washed, scrubbed and separated by color.
- 3 tablespoon salt
- 3 tablespoon red wine vinegar
- 3 tablespoon extra virgin olive oil
- 1 pound baby red, gold and candy cane beets (about 24pc) – washed, scrubbed and separated by color.
- 3 tablespoon salt
- 3 tablespoon red wine vinegar
- 3 tablespoon extra virgin olive oil
- 4 tablespoon extra virgin olive oil, arbequina
- 1 tablespoon kosher salt
- 2 cup organic greek yogurt (stonyfield)
- 2 ounce chervil – washed and picked
- 2 tablespoon extra virgin olive oil, arbequina
- 4 tablespoon 25 year aged balsamic vinegar
Preparation
Baking Directions:
Note: Each beet type should be cooked separately.
Toss each beet type with extra-virgin olive oil, vinegar and salt and wrap in a tight foil pouch.
Roast at 400 degrees F for about 1 to 1.5 hours (depending on size).
Check the beets using a small paring knife to see if they are tender.
Once done, rub off skin with a clean towel, then trim and cut into halves or quarters (depending on size).
Method for the finished dish:Mix beets, extra-virgin olive oil and seasonings.
In a bowl, spoon yogurt to cover bottom.
Place beets in an even layer on top.
Drizzle with extra-virgin olive oil and aged balsamic.
Garnish with chervil.
Sprinkle with Maine sea salt and fresh cracked black pepper to finish.