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Roasted Organic Beet Salad

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Recipe courtesy of Blythe Fare

We have partnered with local chefs Geoffrey Blythe and Sarah Miano from Blythe Fare. Together, they have developed the perfect organic beet salad recipe. This particular organic beet recipe was debuted at our Wednesday Farmer’s Market. Blythe Fare prepares seasonal dishes using Aloe Organics produce. Blythe Fare not only samples their delightful creations, but they also provide recipes and tips for our customers to cook like pros! Make sure to see us on Wednesdays at the Phillippi Farmhouse Market.

When you need to eat something soon, reach for the Roasted Organic Beet Salad Recipe!

Ingredients

2 bunch Aloe Organics Beets, small
1 tsp Sesame Oil
1 Fresno Chile, chopped finely
Sea Salt
¼ Cup Aloe Organics Dill fronds
¼ Cup Aloe Organics Basil, shredded
2 Tbsp Pinenuts, toasted
2 Tbsp Aloe Organics Scallions, sliced finely

Dressing:

1 clove Garlic, grated finely
1 Tbsp Pomegranate Molasses
1 Tbsp “O” Orange Blossom Vinegar
2 Tbsp Sesame Oil
¼ tsp Red Chili flakes

Directions
Start by preparing the beets. Preheat the oven to 375 F. Line a sheet pan with aluminum foil with extra to fold back over the pan.

Remove the tops, leaving about a ½ inch of the stem. Scrub the outside of the beets well. In a large bowl, toss the beets, oil, and chile together with a sprinkling of sea salt. Spread evenly on the sheet pan and lightly cover with the excess foil.

Cook for 20 minutes, then fold back the foil so the beets can roast to finish cooking. Depending on the size of your beets continue to cook until just tender. Use a toothpick or fork to test. Remove the beets from the oven as they are finished and allow to cool to room temperature. Do not chill, it will change the texture and flavor of the beets.

Remove the tops and cut to ½” cubes. (*Save the tops and return to the oven till they are brown and crispy! Great little snack!)

Dressing:
Grate the garlic clove on a microplane. Combine with the molasses, sesame oil, vinegar and chili flakes. Whisk well.

In a large non-reactive bowl, gently fold the beets with the herbs and pinenuts. Toss the vinaigrette in and mix gently till covered, add salt and pepper as needed.

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