Details
| Serves |
4 |
| Total |
60 min |
| Prep |
5 min |
| Cook |
50 min |
| Active |
30 min |
| Difficulty |
5/10 |
| Tags |
type-salad ingredient-vegetable ingredient-cheese ingredient-nuts-seeds method-braise |
Equipment
- Dutch Oven
- Sheet Tray
- Small Skillet
- Salad Bowl
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- Beet greens are similar in texture and flavor to Swiss chard and can be saved for other uses.
- Beets of different colors cook at different rates, so test before finishing roasting.
- Wear gloves to prevent staining hands from beets.
</aside>
Ingredients
Beets
- 1 qt. Stock, vegetable
- 4 ea. Beets, medium-large
- 1 ea. Shallot, concasser
- 2 cl. Garlic, concasser
- 3 ea. Orange Peel, strips
- 1 bu. Thyme
- 2 sp. Rosemary
- 1 ea. Bay Leaf
- 1 T Salt
- 1 T Black Peppercorns
- 1 T Balsamic Vinegar, or red wine
Walnuts
- 2 T Sugar
- 2 T Sugar, brown
- 1 T Butter, unsalted
- 1 T Water
- ¼ t Sea Salt
- 1 t Orange Zest
- 1 c. Walnuts
Salad
- 2 bu. Watercress, 6-10 oz
- 3 oz. Goat Cheese
- Vinaigrette with balsamic vinegar and 1 T tarragon
Instructions
Prep
- Preheat oven to 400°F
- Scrub the beets well with a brush and remove the greens
Cook
- Add Beets to dutch oven, fill with water to ¾ cover beets, cover dutch oven, roast 45 min
- Line sheet tray with parchment paper or silicone baking mat
- Combine all of Walnuts except salt, zest, and nuts in skillet over medium heat
- Cook until light caramel forms, stirring consistently, about 3-4 min
- Mix in salt and zest, add nuts, stir to coat
- Pour walnut mixture onto sheet tray and spread evenly, break apart after 5 min
- Remove beets, cool 15 minutes, peel, and cut into desired shapes, set aside
Finish