- Yield: 4 servings
Grilled Roasted Heirloom Beet Salad
Recipe courtesy of Michael Lannon, Executive Chef, Naperville Country Club, Naperville, Ill.
- heirloom baby beets - 8
- micro sorrel - 4 ozs.
- English lavendar - 2 ozs.
- edible plum viola - 16
- micro beet blooms - 1 oz.
- soft goat cheese - 2 ozs.
- beet glaze - see recipe as needed
- For Beet Glaze
- red beet - 1
- vegetable stock - 1/4 cup
- pure honey - 1 tsp.
- fresh thyme - 1 tsp.
- salt - to taste
- pepper - to taste
Chef's Note: This salad goes well with any protein, especially grilled shrimp.
- Preheat grill to highest setting.
- Toss baby beets in olive oil, salt and pepper.
- Place beets on grill and roast until tender and soft (about 15 minutes), being sure to turn frequently.
- Once beets are done, remove from heat, place in a small mixing bowl and cover with plastic wrap.
- While the beets are cooling, mix micro greens, lavender and micro beet blooms in small mixing bowl, and lightly toss with beet glaze.
- After the beets are cool, peel off the skin, being careful not to damage the flesh.
- Lightly rinse beets off under cool water; let beets dry.
- Quarter the beets.
For Beet Glaze:
- Toss the beet in salt and pepper and olive oil.
- Place the beet on the grill at the highest setting.
- Once roasted on all sides, turn grill down to medium heat. Let the beet roast until tender and soft (about 30 minutes).
- Remove beet from the grill and place in a mixing bowl; cover with plastic wrap.
- Once cooled, remove the skin from the beet and rinse lightly under cool water.
- Dice beet into medium chunks; place in blender with vegetable stock. Puree until smooth. Slowly add the honey while still blending.
- Season with thyme and salt and pepper; mix well.
- Use a pastry brush to paint a stripe with the beet glaze, then arrange the micro salad and the roasted baby beet quarters on the plate. Season with sea salt and black pepper.
- Garnish with plum viola, 4 per plate.