Roasted Beets with Organic Apple Balsamic Vinegar
Courtesy of chef Jason Todd Rice
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Ingredients
3 Beets, medium-sized
1 Fennel Bulb, small 1 Honeycrisp Apple 1 cup Baby Arugula 2 Tbsp Pistachios, toasted & chopped 3 Tbsp Organic Apple Balsamic 4 Tbsp Colli Estruchi, Organic EVOO ½ Tsp Piranske Soline, Fior di Sale ¼ Tsp Black Pepper, freshly ground |
Directions
Clean and trim beets and toss with a splash of EVOO, wrap in foil and place on sheet pan. Roast in preheated oven at 375°F until a toothpick will run through the beets without resistance (45-60 min). Toast the pistachio lightly on a sheet pan at the same time.
Allow the beets to cool (10 minutes) and peel off skins with the back of a knife under cool running water. Allow the pistachios to cool and rough chop. Using a mandolin or very sharp knife, slice the beets very thin in rounds and fan them around the base of each service plate. Slice the fennel and the apple, very thin. In a medium bowl, mix the fennel, apple, Arugula, 2 Tbsp EVOO and a pinch of the salt & ground pepper. Place a ½ cup of this salad in the center of each plate and garnish with the pistachios. Drizzle the Apple Balsamic Vinegar and more EVOO liberally around the plate. Buon Appetito!
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