“Babe, You Can’t Be Beet” Salad

Pair with Long Meadow Ranch Pinot Noir, Anderson Valley
Yields 2 servings
  • 4 small red baby beets, skin on
  • 1 cup cider vinegar
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 2 tbsp salt
  • fresh ground pepper
  • 1 tbsp olive oil
  • 3/4 cup crema (see recipe below)
  • 3/4 cup chimichurri (see recipe below)
  • 1 handful seasonal greens
    juice from half of a lemon
  • 1/4 cup goat cheese
  • 2 tbsp half & half
  • 1 tbsp cilantro, chopped
  • 1/2 cup flat leaf parsley, chopped
  • 1 tbsp garlic, chopped

  • 2 tbsp fresh lemon juice

  • 1 tsp salt

  • 2 tsp dried oregano

  • 1 tsp smoked paprika

  • 1/2 cup extra virgin olive oil

  • 1 tsp chili flakes

  • 1 tsp red wine vinegar

  • Scrub the beets well under cold water.
  • In a medium pot, cover the beets in water, add cider vinegar, bay leaves, garlic & salt and boil until tender and a fork is easily inserted (about 45 min). Carefully strain the beets, then refrigerate to cool.
  • Meanwhile, whisk the goat cheese and half & half until consistency is smooth. Set aside.
  • To make chimichurri, mix all ingredients together in a medium bowl and let sit. For best results, marinate in the refrigerator overnight.
  • Place beets between 2 sheets of plastic wrap and gently flatten beets to 1/2” thick with the palm of your hand or the bottom of a mug.
  • Coat the bottom of a cast iron pan with olive oil and heat over high heat. Season beets with salt and pepper. Sear for 2 minutes or until charred, turn over and repeat. Remove from heat and set aside.
  • Toss the greens in fresh lemon juice and olive oil.
  • To plate, place the crema on the dish, add the beets and drizzle with chimichurri. Garnish with seasonal greens (arugula, beet greens, kale…whatever you like).