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Kitchen Notebook

February 06, 2018

Roasted, Pickled, and Raw Beet Salad

60 Mins

Serves 2

  • 4 Beets
  • 2 oz Pickled Beets (see tip)
  • 1 oz Little Mosner Cheese
  • 1 Slice Rye Bread, torn into small pieces
  • 1 Apple
  • 1/10 oz micro basil
  • 25g crushed Potato Chips
  • Cooking Oil
  • Vinegar
  • Flaky Salt

Reserve cheese at room temperature 2 hours before use.

Roasted beets: Preheat the oven to 350 degrees. Wrap half the beets in untreated parchment paper or cheese cloth, then wrap loosely in tin foil. Roast at 350 degrees for 45-65 minutes, until tender. Set aside and let cool then unwrap and peel gently under running water. Cut into quarters, coat lightly in olive oil, salt, and pepper, then set aside in a small bowl.

Raw beet: Take the remaining yellow beet and peel it, then shave very thinly on a mandolin, or other shaving device and plunge immediately into ice water. After 10 minutes, remove beet slices from the water, wrap in a wet paper towel, and set aside in refrigerator.

Pickled beet: Remove from pickling liquid, dry, and cut into interesting shapes. Reserve at room temperature.

Apple: Cut apple in half, then peel and core one of the halves and coat lightly in oil. Place in small pan, cover with lid, and roast at 350 degrees for 20 minutes, taking the lid off during the last 5 minutes. Let cool, cut in half, and set aside.

Rye Bread: Toast rye bread at 350 degrees for 6 minutes. Set aside

Assembly: Gather everything together. Spoon a half ounce dollop of cheese on each plate. Assemble the remaining components around the plates as you see fit (get creative!), making sure that each plate has the same amount. Dress the micro basil aggressively with flakey salt and vinegar. Sprinkle the micro basil around each plate and top with crushed potato chips and toasted rye. Enjoy!

60 Mins Recipe Veg

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60 Mins Recipe Veg

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