Baby Beet Salad Recipe
braised beets, rye bread, bleu cheese, pistachio, sherry maple gastrique
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Braised Beets
Preheat the oven to 200°C (400°F). Wrap the baby beets in aluminum foil, drizzle with olive oil, and season with salt and pepper. Bake for 45-60 minutes until tender. Once cooked, let them cool, then peel and slice them.
- 2
Prepare Rye Bread
Toast the rye bread until golden brown. Once cooled, cut into crouton-sized pieces.
- 3
Make Gastrique
In a small saucepan, combine sherry vinegar and maple syrup. Bring to a simmer over medium heat, stirring occasionally until the mixture thickens slightly. Season with salt and black pepper.
- 4
Assemble Salad
In a large bowl, combine the sliced beets, toasted rye bread pieces, crumbled bleu cheese, and chopped pistachios. Drizzle with the sherry maple gastrique and toss gently to combine.
