Coal Roasted Beet Salad
Apr 04, 2016Posted by Chef Todd FisherPrint
I love this time of year, beets are popping out of the earth, spring has officially sprung and gardens are green with new growth! Beets have that inherently sweet backdrop, perfectly balanced by their natural earthiness. In this very simple presentation you will highlight the sweetness while adding the caramel complexity of balsamic. It has recently become cool to leave the more fiberous skin on the beets when you serve them… I am a fan of this technique, but you make the call. The other part of this recipe is that you really want a solid base of embers that you can throw the beets wrapped in foil right into the embers… They caramelize wonderfully and you’ll find absorb the smokey yum yum of your oven.
Cheers and May Your Table Always Be Full!
Chef Todd
Watch the video demonstration!
https://youtu.be/GXym6VRcO-8
Coal Roasted Beet Salad
Ingredients
- 2 Bunches Baby beets
- 4 tbsp olive oil
- 3 tbsp Balsamic
- 2 tsp kosher salt or coarse sea salt
- 1 tsp Cracked Black Pepper
- 3/4 Cup Crumbled Feta cheese
- 1/2 Bunch Italian parsley leaves
Instructions
- Lay out piece or two of foil and set the washed beets on the foil. Drizzle with 1 Tbsp olive oil, salt and cracked pepper. Fold the foil over the beets and crumple it to contain the beets. Place the package of beets directly into the coals and let roast for 20-30 minutes, larger beets take longer to cook. To serve, tear open the package of roasted beets, cut the beets in half and dump them onto a serving platter or arrange them on individual plates. In a small mixing bowl, combine the balsamic vinegar, remaining oil, parsley leaves and feta cheese and mix to incorporate. Pour over warm beets and serve. Your gonna love this salad!
