Barbabietole (Beet Salad) from Chef Mette Williams
Spice up your salad routine with a beet salad from Chef Mette Williams of Culina.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Cooking tools:
- Mandoline
- Roasting pan
- Oven
- Aluminum foil
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Serving platter
Ingredients
- 8 golden baby beets
- 8 candy-striped baby beets
- 1 1/2 c. kosher salt
- 10 sprigs thyme, 2 sprigs cleaned and chopped
- 1 medium shallot, finely diced
- ¼ c. orange oil*
- 2 tangerines, segmented; save juices from segments and use to marinate beets
- 8 leaves watercress
- ½ c. soft goat cheese
- 2 Tbsp. basil oil*
- Petite basil or chopped regular basil
- ¼ c. candied pistachios or roasted pistachios
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