Beet Salad

Writer and gourmand Stephen Treffinger finds this refreshing salad at Saraghina.

Beet Salad 

Recipe by Saraghina

Ingredients

2 lb Badger Flame beets
60 g extra virgin olive oil
80 g salt
10 g star anise
20 g black peppercorns
20 g fennel seed
1 orange, cut in half
Red wine vinegar, to taste
Stracciatella or goat cheese
Chopped parsley, chives, and tarragon, to garnish

Instructions

Sort the beets by size and place on sheet of foil. Pour oil, salt, and spices over top, squeeze the orange, and drop in the foil, too. Wrap tightly with foil and place in a preheated oven at 400 degrees.

Once cooked, allow to steam in the foil, covered. Peel while still hot/warm. Strain off the oil from the cooking and toss the beets in the oil and a little red wine vinegar to taste. 

Beets will stay marinated like this for a week. When you’re ready to eat toss in juices and place on a plate. Dollop as much Stracciatella or goat cheese as you like. Top with parsley, chives, and tarragon.

RECIPE BY SARAGHINA/PHOTOGRAPHY BY MICHAEL MARQUAND

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