Salt Roasted Beet Salad
By Halogen TV | June 25, 2011 at 12:00 pm
Salt Roasted Beet Salad
Chef David Lewis (4 portions)
For more info about Chef David Lewis, go to www.pescadoblanco.com
Ingredients
Tarragon Vinaigrette Dressing
- 1/2 c super packed roasted garlic
- 1/4 c chopped red onion
- 1/3 c honey or maple syrup
- 1/4 c lime juice
- 2 tsb kosher salt
- 2 T Fresh Tarragon
Directions
Blend in blender
Add: 2/3 c Red Wine Vinegar
Slowly drizzle in: 2 c olive oil
Blend for a few minutes until emulsified
Salad
Remove stems and surround fresh beets with kosher salt in a bread pan. Cover tightly with foil and bake at 375 degrees for 1 hour. Poke a butter through the salt and test softness of beet, should push easily. Salt roasting cooks evenly and locks in moisture. Serve with baby field greens and goat cheese tossed with Tarragon Vinaigrette dressing.
Watch “Endless Feast” Wednesdays at 10:30 pm ET. Recipes courtesy of EndlessFeast.tv.
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