Salt Roasted Beet Salad with Candied Pistachios and Coconut Cream | Club House for Chefs
Salt Roasted Beet Salad with Candied Pistachios and Coconut Cream
Ingredients
- Serves 4
- 12 each Yellow beets, small
- 3 oz Thai Kitchen Red Curry Paste
- 1/2 cup Thai Kitchen Coconut Milk
- 6 cups Club House ® Sea Salt, French Mediterranean
- 1 cup Pistachios
- 6 oz Icing sugar
- 1/2 cup Balsamic vinegar
- 1 1/2 cups Mayonnaise
- 1 tsps Garlic, minced
- 1 tbsps Worcestershire
- 4 oz Maple syrup
- 4 oz Goat cheese
- 1 oz Club House ® Oregano Leaves
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