Red And Gold Beet Recipe
Sherry Vinaigrette, Butternut Squash Crema, Crispy Quinoa, Bulgarian Feta
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Ingredients
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Salad Ingredients
Sherry Vinaigrette Ingredients
Method
Beet Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the red and gold beets in aluminum foil and roast them for about 45-60 minutes, or until tender. Let them cool, then peel and slice them.
Butternut Squash Crema Preparation
- 2
Make the Butternut Squash Crema
Peel and cube the butternut squash. Boil or steam it until tender, about 15-20 minutes. Drain and blend with a pinch of salt and a tablespoon of olive oil until smooth. Set aside.
Sherry Vinaigrette Preparation
- 3
Prepare the Vinaigrette
In a bowl, whisk together sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
Assembly
- 4
Assemble the Dish
On a plate, spread a layer of butternut squash crema. Arrange the roasted beets on top. Drizzle with sherry vinaigrette and sprinkle crispy quinoa and crumbled Bulgarian feta over the top.