Baby Beets Recipe
With essex feta, black garlic, balsamic, georgia citrus & radicchio.
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Ingredients
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Vegetables
Cheese
Garlic
Condiments
Citrus
Seasoning
Method
Preparation
Roasting Baby Beets
Preheat the oven to 400°F (200°C). Wash the baby beets thoroughly, then trim the tops and tails. Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roasting Time
Roast the wrapped beets for about 30-40 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool for a few minutes before peeling off the skins.
Salad Assembly
Prepare Radicchio
While the beets are roasting, remove the outer leaves of the radicchio and slice it into thin strips. Rinse the strips under cold water and pat them dry with a clean kitchen towel.
Preparing Black Garlic
Peel the black garlic cloves and mash them into a paste using a fork. Set aside.
Citrus Preparation
Peel and segment the Georgia citrus, removing any seeds. Cut the segments into smaller pieces if desired.
Dressing the Salad
In a large bowl, combine the roasted baby beets (sliced), radicchio, citrus segments, and black garlic paste. Drizzle with balsamic vinegar and sprinkle with salt and black pepper to taste. Toss gently to combine.
Serving
Plating the Salad
Crumble the Essex feta cheese over the top of the salad. Serve immediately as a refreshing appetizer or side dish.