Roasted Beet Salad with Jacobsen Pinot Noir Salt
Our Pinot Noir Salt's notes of vanilla and sweet red fruit combine with it's earthy tones to perfectly finish dishes like braised beef, chicken liver mousse, pasta with marinara, summer berries with burrata, or these roasted beets.
INGREDIENTS FOR BEETS:
2 lb small or medium red beets
1/4 cup quality olive oil
2 tsp Jacobsen Pure Kosher Salt
1⁄2 cup pinot noir
1 cup water
1 tbsp black peppercorns, whole
2 bay leaves
2 sprigs of thyme
3 cloves garlic, crushed
2 tbsp quality olive oil
1 tbsp red wine vinegar
Preheat the oven to 375°F. Wash and trim 2 pounds of beets. Toss the beets with 1⁄4 c of olive oil and 2 tsp pure kosher salt. Place them in a roasting pan with 1⁄2 cup pinot noir, 1 cup water, 1 tbsp of peppercorns, 2 bay leaves, 2 sprigs of thyme, and 3 cloves of garlic. Cover with foil and roast for about an hour (depending on the size) or until fork tender.
Remove the beets from the pan. Strain and reserve any remaining pan liquid. Let them cool and then rub vigorously with a dry paper towel to remove the skins.
Slice into wedges. Toss with strained roasting liquid and, remaining 2 tbsp of olive oil and 1 tbsp red wine vinegar.
INGREDIENTS FOR ROASTED RADICCHIO
1 head radicchio, quartered
2 tbsp olive oil
Cool and cut into bite size chunks.
INGREDIENTS FOR SLAW
1 lb raw beets, peeled and grated
1 tsp pure kosher salt
3 shallots, sliced thinly
1⁄4 cup fresh grated horseradish
1⁄2 cup sour cream
2 tbsp red wine vinegar
PROCESSToss the grated beets with 1 tsp kosher salt and let sit to help draw out liquid. Combine shallots, horseradish, sour cream, and 2 tbsp red wine vinegar. Fold the sour cream mixture into the grated beets.
1 tbsp fresh thyme, picked
Jacobsen Pinot Noir Salt