Restaurants›Ella Dining Room & Bar›Coal Roasted Beet Salad Recipe

Coal Roasted Beet Salad Recipe

Inspired by Ella Dining Room & Bar
Time1h 30m
Serves4

Arugula, Dates, Pomegranate, Hazelnuts, Sherry Gastrique

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Ingredients

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Salad Ingredients

Method

Preparation Steps

1

Roasting the Beets

Preheat your grill or coal pit. Wrap each beet in aluminum foil and place them on the grill. Roast for about 45-60 minutes, turning occasionally, until tender. Allow to cool, then peel and slice them.

2

Prepare the Sherry Gastrique

In a saucepan, combine 1 cup of sherry vinegar and 1/2 cup of sugar. Heat over medium heat until the sugar dissolves. Continue to simmer until the mixture reduces by half and becomes syrupy, about 15-20 minutes. Allow to cool.

3

Assemble the Salad

In a large bowl, combine the arugula, roasted beets, chopped dates, pomegranate seeds, and hazelnuts. Drizzle with the sherry gastrique and toss gently to combine.

4

Serve

Divide the salad onto plates and drizzle with additional sherry gastrique if desired. Serve immediately.