Roasted beet salad

Ingredients

• Desired number of red, yellow, or candy striped beets
• 1 sprig of thyme per beet
• 1 clove of garlic per beet
• Olive oil
• Sea salt
• Fresh cracked pepper
• Tin foil sheets
• 1 box of kosher salt
• 1 cookie tray

Method

1. Wash each beet thoroughly and dry.
2. Cut a tin foil square large enough to wrap around the beet. Cut for as many beets as you plan on cooking.
3. Place each beet on top of the tin foil square, season with salt and pepper, and add a sprig of thyme, a clove of garlic and a small amount of quality olive oil. Puncture each beet 3 times with a fork to help release steam. Place the beets on a cookie tray completely covered with kosher salt. This will hold the beets in place during the cooking process as well as form a protective layer so the bottoms do not burn. Cook for 1 hour and a half at 325 degrees. Check to see if beets are fully cooked by squeezing them, or probing with a paring knife. If the knife releases easily, the beets are done. If not, return the beets to the oven for an additional 30 minutes.
4. Once completely cooked, remove from tin foil and allow to cool at room temperature. Once cool enough to handle, peel the beets by gently pulling away the skin with your hands or a paring knife. Cut into desired shape and reserve.

Gastrique

• 1 pint strawberries
• 5 peppercorns
• 1 bay leaf
• 1 star anise
• 1 teaspoon salt
• 1 cup sherry vinegar
• 3/4 cup of sugar
• 1/4 cup of water
  

Method

1. Dice strawberries
2. Mix all ingredients together, add to a sauce pot, and reduce over low heat for 1 hour.
3. Add to a blender and blend on high speed.
4. Strain through a fine mesh strainer to remove any impurities. Season and reserve.
   

To Plate

Season beets with salt, pepper and lemon oil. Season seasonal greens and thinly sliced fennel with salt, pepper, lemon oil and strawberry gastrique, and add to the the plate with the beets. Finish the salad with fresh goat cheese and toasted pine nuts.