(WJBK) - Tour de Fork is an annual tasting celebration that benefits the 7,500 families served by The Children's Center,
Joining FOX 2 is Selden Standard Partner & Executive Chef Andy Hollyday making Beet "Elote" Salad, along with Kapria Jenkins, Director of Corporate Philanthropy at The Children's Center
The event will be held Thursday, Sept. 13 at Eastern Market. Visit thechildrenscenter.com for more information.
- 5 lbs golden beets
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup mayonnaise, preferably homemade
- 1/2 cup crème fraiche or sour cream
- 1 cup crumbled feta cheese
- 1 tsp chili powder
- 1/2 cup cilantro, finely chopped
Thoroughly combine all the ingredients, season to taste, and set aside.
Preheat the oven to 400 degrees. Place beets in a baking dish with about 2 cups of water. Cover with foil and seal. Cook until tender (a paring knife should meet no resistance). Remove from oven and allow to cool only slightly as beets are easiest to peel when warm. Slip off the skins and remove any of the stem so you have a nicely cleaned beet.
Light your grill, preferably hardwood or hardwood lump charcoal. Toss the whole, peeled beets in oil and lightly season with salt. Char the beets on all sides, about 5-6 minutes total.
Allow to cool, then cut into bite sized wedges.
On a large plate or bowl, plate the beets with the sauce. Finish with some sea salt and serve with lime wedges on the side.