Photo by Shea Evans
Beet Salad
Servings: 4 side salads
Ingredients
- 2 bunches beets either red or gold
- 3 tablespoons salt
- 2 tablespoons black pepper
- 1 bunch thyme
For goat cheese
- 2 cups chèvre cheese any kind will work
- 3 tablespoons honey Atkinson says local is best and recommends Al Bees
- 1 pinch salt
For citrus vinaigrette
- 1 cup orange juice
- 1 clove garlic
- 1 small shallot
- ½ tablespoon Dijon mustard
- ¼ cup apple cider vinegar
- ½ cup olive oil a blended oil is best
For candied fennel
- 2 bulbs fennel thinly sliced
- 2 cups water
- 2 cups sugar
Instructions
- Place beets in deep, oven-safe pan, fully submerged in water. Then add salt, pepper, and thyme. Cover with foil and bake at 350 degrees F until fork tender, about 1 hour. Once done, take out of water, let cool, and gently peel with towel.
- Assemble fennel, beets, and goat cheese atop any type of green (the salad is served with arugula at Centro), and then dress with citrus vinaigrette.
For citrus vinaigrette
- Place first five ingredients into blender (Vitamix is best), and blend on low until mixed well together. Then start adding oil slowly until emulsified.
For candid fennel
- Heat up water and sugar in small saucepot, making sure sugar is fully dissolved. Then add fennel and cook on low 6 minutes; strain well and let cool. Place fennel on nonstick silicone pad and place in oven at 150 degrees F until hardened. Or if you have a dehydrator, place inside overnight.
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