Golden Beet Recipe
Romaine, boquerones, parmesan crisp
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Golden Beets
Preheat your oven to 400°F (200°C). Wash the golden beets thoroughly and wrap them in aluminum foil. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool, then peel and slice them into wedges.
- 2
Prepare the Parmesan Crisp
While the beets are baking, prepare the Parmesan crisp. Preheat a non-stick skillet over medium heat. Grate the Parmesan cheese and place small mounds (about 2 tablespoons) in the skillet. Cook for 2-3 minutes on each side until golden and crispy. Remove and let cool on paper towels.
- 3
Wash and Chop Romaine
Wash the romaine lettuce under cold water and pat dry. Chop the lettuce into bite-sized pieces and place in a large salad bowl.
Assembly
- 4
Combine Ingredients
Once the golden beets have cooled and the Parmesan crisps are ready, add the beet wedges to the romaine in the salad bowl.
- 5
Add Boquerones
Add the boquerones (anchovies) to the salad, distributing them evenly among the greens and beets.
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all the ingredients without breaking the beets.
- 8
Serve
Top the salad with the prepared Parmesan crisps just before serving for maximum crunch. Enjoy your Golden Beet Salad!