Beet Salad with Charred Red Onion, Goat Cheese & Cocoa Crumble - Merry Edwards
Chef Erik Niel of Easy Bistro & Bar in Chattanooga, Tenn., provided the recipe for this bright, fresh and gorgeous salad.
Ingredients
- 1 pound mixed baby beets
- 2 bay leaves
- 2 cloves garlic
- 2 teaspoons salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons champagne vinegar
- 3 quarts cold water
- Salad topping:
- 4 ounces fresh Alabama Goat Cheese (or local goat cheese such as Laura Chenel)
- Sorrel for garnish
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