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Beet Salad

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Ingredients

Adjust Servings:
1 tbsp Pot D'Huile Olive Oil
1.5 lb Organic Red Beets
14 oz Orange Juice
6 Blood Orange juiced
150 ml Extra Virgin Olive Oil
50 ml Champagne Vinegar
.5 lb Cotija Cheese
1 cup Heavy Whipping Cream
20 Kumquats
8 oz Piloncillio found in most Latin American markets
Cilantro Leaves
6 Cloves of Garlic
Maldon Salt or other flaky sea salt
4 oz Sweet Coconut roasted

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Beet Salad

By Pot D'Huile and Jorge Martinez of Lolo Restaurant

Beet salad with a twist

  • 150 min
  • Serves 4
  • Medium

Ingredients

Directions

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Peel the beets and place them in the oven at 350 degrees with half orange juice and half water.

Cover with foil and cook for 90 minutes, or until they become soft but still have firmness to them.

Warm the heavy cream and stir in the cotija cheese to melt, then set a side for plating.

Cut the kumquats in half and cook in boiling water with the piloncillo for 10 minutes.

Juice the 150 ml blood orange and whisk in the extra virgin olive oil with crushed garlic and vinegar.

Cut the cooked beets into wedges and leave in vinaigrette for 3 hours before serving.

For plating, spread some of the cheese mousse on each plate and place 5–6 wedges of the marinated beets on top.

Dress beets lightly with the vinaigrette, then sprinkle plate with the roasted coconut and a pinch of Maldon salt.

Place the kumquats along with the beets on the plate.

For the final touch, top the salad with 1 tablespoon of the PdH oil and enjoy.

Steps

1
Done

Peel the beets and place them in the oven at 350 degrees with half orange juice and half water.

2
Done

Cover with foil and cook for 90 minutes, or until they become soft but still have firmness to them.

3
Done

Warm the heavy cream and stir in the cotija cheese to melt, then set a side for plating.

4
Done

Cut the kumquats in half and cook in boiling water with the piloncillo for 10 minutes.

5
Done

Juice the 150 ml blood orange and whisk in the extra virgin olive oil with crushed garlic and vinegar.

6
Done

Cut the cooked beets into wedges and leave in vinaigrette for 3 hours before serving.

7
Done

For plating, spread some of the cheese mousse on each plate and place 5–6 wedges of the marinated beets on top.

8
Done

Dress beets lightly with the vinaigrette, then sprinkle plate with the roasted coconut and a pinch of Maldon salt.

9
Done

Place the kumquats along with the beets on the plate.

10
Done

For the final touch, top the salad with 1 tablespoon of the PdH oil and enjoy.

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