Beet Salad
Warm oven-roasted beets in orange-infused vinaigrette, topped with cotija cheese mousse and roasted coconut, paired with caramelized kumquats and blood orange dressing.
Ingredients
- 1 tbsp Pot D'Huile Olive Oil
- 1.5 lbs Organic Red Beets
- 14 oz Orange Juice
- 6 Blood Orange
- 150 ml Extra Virgin Olive Oil
- 50 ml Champagne Vinegar
- 1/2 lbs Cotija Cheese
- 1 cup Heavy Whipping Cream
- 20 Kumquats
- 8 oz Piloncillio
- Cilantro Leaves
- 6 cloves Garlic
- Maldon Salt
- 4 oz Sweet Coconut
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