Recipes
Ingredients
- 1 pound small beets of various colors sliced
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup heavy cream
- 1 1/2 tablespoons fresh horseradish grated
- 1 quart loosely packed beet tops various salad leaves and watercress (use any greens available)
- 4 eggs boiled for 6 1/2 minutes shelled and cooled
- coarse salt and black pepper freshly ground
- 1/4 cup chives diced
- Preheat oven to 375°F.
- Trim and wash the beets. Trim the stems and inspect the leaves, remove any with discoloring, holes or brown spots. Wash and drain leaves thoroughly, chop beet greens coarsely and place in a bowl.
- Place whole beets on a foil or parchment lined baking sheet, place in oven and roast until tender when pierced, approximately one hour. Cool slightly and peel by carefully pushing skin off with hands or paper towel. Cut the beets into ½-inch slices and set aside.
- In a bowl, whisk the honey and vinegar with a generous pinch of pepper, then pour over the beets and mix well.
- Whisk the mustard into the cream.
- Place the beet tops, greens and watercress in a dish. Heap the beets on top. Cut the eggs in half and lay them around the border of the salad. Drizzle with the cream mixture and sprinkle with the grated horseradish and chives.
Chef's Narrative
Roasted beets are easy to prepare, and their deep colors and flavor variants make them as delicious as they are beautiful. When beets are ripe and ready here in the Willamette Valley,
this is a great way to utilize them. Roast a few extra to use later in the week.
Recipe Substitutions
Vegan Option: Replace heavy whipping cream with a dairy-free alternative such as full fat coconut milk, replace honey with maple syrup or agave and use 1 can (15.5 ounce) of chickpeas, rinsed and drained, in place of the egg.
Nutrition Facts:
Total Calories Per Serving: 200, Total Fat: 10g, Saturated: 5g, Trans Fat: 0g, Sodium: 350mg, Potassium: 711mg, Carbohydrate: 20g, Dietary Fiber: 4g, Protein: 10g
Allergens:
Milk, egg
Chef's Narrative
Roasted beets are easy to prepare, and their deep colors and flavor variants make them as delicious as they are beautiful. When beets are ripe and ready here in the Willamette Valley,
this is a great way to utilize them. Roast a few extra to use later in the week.
Recipe Substitutions
Vegan Option: Replace heavy whipping cream with a dairy-free alternative such as full fat coconut milk, replace honey with maple syrup or agave and use 1 can (15.5 ounce) of chickpeas, rinsed and drained, in place of the egg.
Nutrition Facts:
Total Calories Per Serving: 200, Total Fat: 10g, Saturated: 5g, Trans Fat: 0g, Sodium: 350mg, Potassium: 711mg, Carbohydrate: 20g, Dietary Fiber: 4g, Protein: 10g
Allergens:
Milk, egg
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Ingredients
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