In the Kitchen: Roasted Beet Salad
It’s soon holiday time…and our resident chef has a few ideas to help dress up your dinner table.
Bursting with essential vitamins and minerals — immune-boosting vitamin C, fiber, potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas) — AND color, beets should become an essential part of your weekly diet. Take advantage of their bounty this time of year, and consider including Chef Greg Glowatz’s roasted beet carpaccio in your holiday meal plan.
Ingredients:
1/2 cup broccoli flowerets
1 pear
Baby arugula
1 cup toasted pine nuts
2 tbsp extra virgin 0live oil
1 tsp aged apple cider white balsamic vinegar
Sea salt
Black pepper
Method:
Step 1
Wrap 2 medium-sized beets in foil with a drizzle of extra virgin olive oil, salt, pepper and a splash of water. Roast at 400 degrees for 30-50 minutes (depending on size) to fork tender. Then cool a few minutes and peel skin with your hands.
Step 2
Cut broccoli and into small flowerets. In a very hot pan add the flowerets. Add a drizzle of oil, salt and pepper. Char flowerets until caramelized.
Cut, core and slice pear. Drizzle pear slices with extra virgin olive oil and sprinkle with salt. Grill until caramelized on both sides.
Step 3
Slice the roasted beets thin and arrange on the plate. Season with salt and pepper. Then garnish with charred flowerets, grilled pears, baby arugula and pine nuts. Dress with a drizzle of ACV and EEVO.
Film and photos by Michael Persico.