Yields
6 servings
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ingredients
Beets
2
golden beet
2
Tbsp olive oil
1
red beet, paper thin, slices
4
cup vegetable oil, for deep-frying
1
tsp salt
freshly cracked black pepper
Herbs and Greens
15
sage, leaves, torn
¼
cup fresh tarragon, leaves
¼
cup fresh mint, leaves
½
cup fresh cilantro, leaves
1
cup fresh parsley, leaves
6
basil, leaves, torn into pieces
1
tsp chopped fresh rosemary
1
tsp fresh thyme, leaves
1
bunch watercress, washed and stemmed
1
bunch arugula, leaves, torn
Dressing
1
garlic, clove, minced
3
Tbsp chopped fresh parsley
1
tsp Dijon mustard
juice of half a lime
4
Tbsp olive oil
edible flower, for garnish
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Drizzle golden beets with 2 tablespoons olive oil then wrap in foil. Bake for 45 minutes to an hour or until tender when pierced with a knife. Let cool slightly and remove skins. Cut golden beets into ¼-inch dice. Set aside.
Step 3
Pour vegetable oil into a sauté pan. Heat oil to about 325 degrees F. Fry the red beet slices about 2 to 3 minutes or until golden and crisp. Drain on paper towels and season with some salt. Set aside.
Step 4
Toss together all herbs and greens in a large bowl.
Step 5
Whisk together all dressing ingredients except edible flowers. Season.
Step 6
Toss the dressing with the greens and golden diced beets.
Step 7
Garnish with the red beet chips and edible flowers.