ROASTED BEET SALAD
Courtesy of Chef Micah Wexler
3 Baby red beets
3 Baby gold beets
3 Baby striped beets
1 Haloumi cheese
1/2 cup Yogurt, greek
1 tsp Mint, dried
2 tsp Lemon juice
1 cup EVOO
1/2 cup Sherry Vinegar
Sea salt to taste
Method
1) Trim the beets of their leaves and stems. Place each type of beet in a separate foil packet with 1 tablespoon of EVOO, 1 teaspoon of sherry vinegar, and some salt. Place the three packets on a roasting pan and roast at 350 degrees for 45 minutes or until tender.
2) Remove beets from oven and allow to cool. Using a dish towel, rub the beets to remove the skin and discard the skin. Cut the beets in halves and marinate in a quarter cup of EVOO and 2 tablespoons of sherry vinegar.
3) Cut the haloumi into cubes and fry in a pan with oil until golden. Mix the yogurt with the lemon juice, dried mint, salt, and a quarter cup of EVOO.
4) To dress, place the marinated beets in a bowl, and garnish with the yogurt dressing and fried haloumi.
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