IE 11 is not supported. For an optimal experience visit our site on another browser.

Beet Salad

Serves 8-10 Servings
Serves 8-10 Servings


  • 5 red beets
  • 5 golden beets


Baking Directions:

Wash beets thoroughly and place in baking dish with lemon grass & ginger.

Drizzle with extra virgin olive oil & rice wine vinegar.

Cover tightly with foil.

Slow roast yellow and red beets separately or they will bleed together.

Roast at 400 degrees for 1 hour and 20 minutes depending on size.

Peel beets when warm if you need right away or refrigerate with skin and hold for 2 days.

Slice on mandolin with serrated teeth and save beet ends for puree.

Drizzle cooled beets with rice wine vinegar and white pepper and keep in refrigerator until ready to use.

BEET PUREECut left over beets into pieces.

Add rice wine vinegar, fresh mint leaves, honey, ground ginger & hazelnut oil.

Purée in food processor and strain.

HERBED GOAT CHEESECrumble log of mild goat cheese (Chevre.)

Add diced chives & white ground pepper.

Drizzle in extra virgin olive oil.

Mix together, using hands.

CANDIED PECANSCoat pecans with egg whites & sugar.

Cook at 300 degrees for 8 minutes.

MISSION FIGSHeat mission figs in port wine, sugar & water so they are plump.

Cool & cut stems.