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Beet Salad

Beet salad with a twist
Total Time2 hrs 20 mins
Course: Appetizer, Salad
Servings: 4
Author: Pot d'Huile and Jorge Martinez of Lolo Restaurant


  • 1 tbsp Pot D'Huile Olive Oil
  • 1.5 lbs Organic Red Beets
  • 14 oz Orange Juice
  • 6 Blood Orange
  • 150 ml Extra Virgin Olive Oil
  • 50 ml Champagne Vinegar
  • 1/2 lbs Cotija Cheese
  • 1 cup Heavy Whipping Cream
  • 20 Kumquats
  • 8 oz Piloncillio
  • Cilantro Leaves
  • 6 cloves Garlic
  • Maldon Salt
  • 4 oz Sweet Coconut


  • 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.