Roasted Rainbow Beets
Like other root vegetables, beets are abundant in winter and add valuable vitamins and bright color to the menu. Roasting highlights their natural sweetness and tossing the warm beets with a honeyed vinaigrette deepens the flavor. The item is a popular one at Wynwood Kitchen & Bar, where global Latino cuisine meets edgy street art.
Ingredients
4 lb. red beets
Olive oil, to taste
Salt and pepper, to taste
1 1/2 oz. rosemary leaves
3 oz. garlic
Champagne Honey Vinaigrette (recipe follows)
Blue Cheese Crumbles
Orange Segments
Champagne Honey Vinaigrette
2 cups olive oil
1 cup blended vegetable oil
1 cup champagne vinegar
1/4 cup honey
1/2 lime, juiced
4 tbsp. salt, or less to taste
1 tbsp. Dijon mustard
Steps
- In large bowl, add olive oil to beets. Season with salt and pepper.
- Transfer beets to a hotel pan; scatter rosemary and garlic on top and toss lightly. Roast at 325°F. about 1 to 1½ hr. until tender. Cover beets and let rest for 30 min.
- Meanwhile, prepare Champagne Honey Vinaigrette. Peel beets while warm and cut into large dice.
- Toss beets with Vinaigrette and hold for service. Per order, garnish with orange segments and blue cheese.
Champagne Honey Vinaigrette
- In large bowl, whisk all ingredients until blended.
Yield: 4 cups