A wood-roasted recipe to impress our friends.
If we were to rank the most intimidating foods to prepare, beets would be at the tip-top of that list. Anyone with us? It truly is one of those dishes we almost always exclusively leave to the pros. That is until the aforementioned pros at Fairmont Miramar’s FIG showed us how to prepare a delicious, healthy, and easy (!) beet dish we could eat every day.
First, roast the beets!
3 ea. baby red beets
3 ea. baby striped beets
3 ea. baby yellow beets
1 bunch thyme
1 tbsp whole black pepper
1. Trim stems off of beets
2. Lay in a baking pan with a quarter inch of water, thyme, salt, and whole black pepper.
3. Cover baking pan with aluminum foil.
4. Cook at 350° F for 45 mins. or until you can easily pierce with a fork.
5. Take out and let cool, then peel.
Then, make the yogurt!
1 qt Greek yogurt
1 whole Japanese cucumber
1⁄2 cup lemon garlic (equal parts fresh lemon juice and garlic, blended until smooth)
1 tbsp salt
1. Peel cucumber and then use a box grater to grate it into threads.
2. After all of it is grated, squeeze it with cheesecloth to get rid of any excess liquid.
3. Mix it with the Greek yogurt, lemon garlic, and salt.
Finally, put it all together!
3 ea. baby red, yellow, and striped beets (cooked, cleaned, and quartered)
2 tbsp cucumber yogurt
1⁄2 tbsp sherry vinegar
2 tsp salt
1 tbsp extra virgin California olive oil
2 tbsp micro shiso
1 tbsp Za’atar
1⁄2 tbsp fleur de sel
1⁄2 tbsp mint (chiffonade)
1. Toss beets with EVOO and salt, then place in the wood-burning oven.
2. After about 5-6 minutes, take out of oven and toss with sherry vinegar and chiffonade mint.
3. Spoon cucumber yogurt on the bottom of the serving dish.
4. Plate the beets on top of the cucumber yogurt.
5. Finish with Za’atar, micro shiso, and fleur de sel.