Special Equipment: Chef Knife, Bowl, Microplane, Aluminum Foil, Whisk
Serves: 2
Ingredients
Salt Roasted Beets
- 1 Lb Red Beets, Medium
- 1 Lb Salt, Kosher
Lemon Vinaigrette
- 3 Ea | 10g Lemon Zest
- 3 Ea | 109g Lemon Juice
- 2 Tablespoons |36 g Honey
- 1 Tablespoon | 15 g Dijon Mustard
- 1/2 Clove | 2 g Garlic
- 3/4 Cup | 150g Olive Oil
- 1 Teaspoon | 4 g Salt, Kosher
Additional Ingredients
- 3 Ea Orange, Naval
- 5 Oz Arugula
- 4oz Goat Cheese
Method
Salt Roasted Beets
- Preheat your oven to 400 degrees Fahrenheit
- Clean your beets with water
- With the aluminum foil, create a boat like pan
- Add enough salt to keep the beet from touching the aluminum foil
- Add your beets to the salt & put in the oven
- Cook for 45 minutes
- The beets are finished when you’re able to insert a knife & releases easily
- When cooking has finished, take out of the oven & peel off the beet skin
Tips: Use gloves when handling beets to prevent your skin from staining
Lemon Vinaigrette
- In a bowl, add honey, garlic & mustard
- Using a microplane, zest lemon & garlic into a bowl
- Add lemon juice, honey, & mustard
- Whisk together
- Slowly add olive oil while whisking until incorporated
- Season with salt as needed
Tips:
