What's Cooking: Baby beet salad - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Baby beet salad

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Chef Cody Vasek of the Trapp Family Lodge prepares a baby beet salad.

Baby beet salad, beet caramel, arugula, goat cheese, candied hazelnuts

Baby beets

Wash and Season with salt and pepper, rosemary springs, olive oil to coat

All color beets, same size to roast evenly, cover with foil, roast for 1 hour on 350 or until fork tender. Once cool, need to peel beets taking skin off, cutting in half.

Beet caramel

Large red beets

Juiced about 1cup

Reduce beet juice to syrup. Sugars reduce from beets, become caramel stage, set aside.

Arugula greens

Vermont goat cheese


To serve-

Dress arugula with olive oil, and sea salt. Brush beet caramel on plate, place colored beets on plate, season with sea salt, add goat cheese and hazelnuts. Place arugula on top and garnish with more goat cheese and beets, hazelnuts. Enjoy!!!

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