Roasted beet salad from CAYA Smokehouse

- This recipe for CAYA Smokehouse's roasted beet salad comes courtesy of Chef Jeff Rose. CAYA Smokehouse is on Commerce Road in Wolverine Lake. For more information, visit their website at www.cayagrill.com.

Beet Salad
2 roasted beets peeled and cut into wedges
2 cups arugula
¼ cup toasted almonds
¼ cup orange dill vinaigrette
2 tbl goat or feta cheese

Beets
4 ea whole beets
½ cup white wine
½ cup water
Thyme and rosemary
Salt and pepper to taste

Place beets in a pan. Add all ingredients. Cover with foil and bake at 350 for about an hour depending on the size of your beets. You can check for doneness by pushing a toothpick through. If it slides easily they are done. If still hard cook in 20 minute increments until tender.
Let cool to room temperature and peel. The easiest way is to rub the skin off when warm with a towel. Do not plan on keeping the towel. It will be stained red.

Vinaigrette
4 cups fresh squeezed orange juice
¼ cup champagne vinegar
1 ½ cup olive oil
1 ea small bunch of dill chopped
1 tbl sugar
Salt and pepper to taste

In a pot reduce the orange juice by half. Cool down. Combine all ingredients.
 

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