Our local Boca Pizzeria Restaurant serves their roasted beet salad over greens on a horizontal plate. Borrow their plating technique and create a vegetarian Boche de Noel for your own holiday table!
My Paleo Marin: 3 Persimmons
1/2 cup hazelnuts (or nuts of preference)
1 bunch red beets (about 1 1/2 lbs.), scrubbed, peeled and cut into 1" pieces
1 teaspoon extra virgin olive oil
Maldon (or other coarse) salt and ground pepper to taste
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
4-6 oz. French feta cheese
2 teaspoons fine orange zest
2 teaspoons fresh thyme leaves
1 head frisée lettuce or other curly greens
Preheat the oven to 300 degrees F.
1. Put the hazelnuts on a baking sheet and bake until the color just starts to turn brown, about 8-10 minutes. Roughly chop the toasted nuts and set aside.
Raise oven temperature to 400 degrees F.
2. Crisscross overhanging foil sheets in a roasting pan. Add the beets, and drizzle with olive oil, salt and pepper. Stir to mix. Add another piece of foil to cover the top and create a foil tent by crimping the top and bottom foil sheets together. Bake for about 40-45 minutes, or until a knife easily goes through a beet. When cool enough to handle, place the beets in a medium bowl.
3. When ready to serve, whisk together the vinegar, honey and orange juice in a small bowl. Pour the dressing over the beets and mix well. Place the greens on a serving plate. Distribute the beet mixture evenly. Garnish with the feta, orange zest, and fresh thyme.
#salad #beets #holidays #hazelnuts #orange #vinaigrette #recipes #honey #glutenfree #dairyfree #vegetarian #thyme
*Gail Collins, “On Roasting,” Food and Wine Magazine, January 2019.
Recipe adapted from Martha Steward website here.
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.