Beets Recipe
Red Wine Vinegar, Toasted Pistachio, Sorghum Whipped Chevre, Lemon Oil, Mint
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Ingredients
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Beet Salad Components
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Remove from the oven, let them cool, then peel and slice.
- 2
Prepare the Whipped Chevre
In a mixing bowl, combine the chevre, sorghum syrup, and a pinch of salt. Use a hand mixer or fork to whip until smooth and creamy. Adjust sweetness with more sorghum syrup if desired.
- 3
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5 minutes until fragrant. Be careful not to burn them. Set aside to cool.
- 4
Assemble the Salad
On a serving plate, arrange the sliced beets. Drizzle with red wine vinegar and lemon oil. Spoon the whipped chevre over the beets and sprinkle with toasted pistachios and fresh mint leaves. Season with salt and black pepper to taste.