Summer Beet Salad Recipe
red beet puree, roasted purple beets, candied beet carpaccio, golden beet foam, wild greens
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Ingredients
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Beet Puree
Roasted Purple Beets
Candied Beet Carpaccio
Golden Beet Foam
Wild Greens
Method
Preparing Beet Puree
- 1
Make the Beet Puree
Boil the red beets until tender, about 30-40 minutes. Peel and chop, then blend with olive oil, salt, and lemon juice until smooth.
Roasting Purple Beets
- 2
Roast the Purple Beets
Preheat the oven to 400°F (200°C). Peel and cut purple beets into wedges, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Making Candied Beet Carpaccio
- 3
Creating Golden Beet Foam
- 4
Make the Golden Beet Foam
Boil the golden beets until tender, about 30 minutes. Blend with cream and salt until frothy. Use a hand mixer for more foam.
Assembling the Salad
- 5
Assemble the Salad
In a large bowl, toss the wild greens with olive oil, lemon juice, salt, and pepper. Plate them, add the beet puree, roasted purple beets, candied beet carpaccio, and drizzle with golden beet foam on top.
