My goal as chef at Duke Farms is to build a menu that showcases the products grown and raised on our property. We try to keep menu items clean, simple, and fresh, which really allows the quality of the ingredients to shine through. Nothing makes me happier than when I read the comments on social media; this week, I found someone reminiscing about our Beet Salad on the Cafe menu. Since this salad is such a beloved menu item, I thought I'd share the beet roasting recipe for this fan favorite!
Arugula (2.5 oz)
Goat cheese, crumbled (3oz)
Diced beets (5oz)
Pumpkin seeds (.5oz)
Drizzle local honey
Balsamic vinaigrette (2.5oz side)
This recipe makes one serving and would taste just as delicious by substituting with items that you have on hand or ones you prefer.
2 lbs. large beets
1/4 C apple cider vinegar
1 TB olive oil
1 tsp honey
2 tsp kosher salt
Pinch ground black pepper
1. Lay full sheet of foil (or double if thin foil) covering the bottom of a sheet pan and up the sides to hold the liquid. Place beets on the foil in a single layer.
2. Drizzle beets with olive oil and honey. Pour vinegar and water until 1/4 the way up the side of the beets. Sprinkle with S+P.
3. Lay sheet of foil on top and roll all edges to create a pouch for steam. Bake 400F for 2-3 hours or until fork-tender. The beets are easiest to peel hot, while rubbing the beet’s skin with a cloth towel. (Because beet juice stains, I recommend using an old kitchen cloth!)